Basic Butter scones
When you make some afternoon tea, this recipe is excellent matching!
Yield
18 servingsPrep
5 minCook
35 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
all-purpose flour
for dusting |
*
|
||
| 3 | cups |
self-rising flour
|
|
| 80 | grams |
butter
cubed |
|
| 1 | cup |
milk
|
|
|
fruit jam
to serve |
*
|
||
|
whipped cream
to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
all-purpose flour
for dusting |
*
|
| 7.1E+2 | ml |
self-rising flour
|
|
| 8E+1 | grams |
butter
cubed |
|
| 237 | ml |
milk
|
|
| 1 | x |
fruit jam
to serve |
*
|
| 1 | x |
whipped cream
to serve |
*
|
Directions
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk.
Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required.
Turn onto a lightly floured surface.
Knead gently until smooth (don't knead dough too much or scones will be tough).
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
Press dough together and cut out remaining 4 rounds.
Place scones onto prepared baking tray, 1cm apart.
Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen.
Transfer to a wire rack. Serve warm with jam and cream.
