Scones (2)

scones

I’ve been on a bit of a ‘scone-fest’ lately, so you can imagine how happy He Who Eats All of Our Leftovers has been. I have been swapping between recipes, but this one works every time.

2 Cups Self Raising flour

1/4 teaspoon salt

1 Tablespoon butter

3/4 Cup milk.

Sift the flour and salt three times. No doubt I have said this before, but three times was Nanna J’s rule, and her scones were better than anybody’s.

Rub the butter into the flour using your fingers. Pour in the milk, and very lightly mix the milk in using your fingers until the mixture binds. Spread some flour on the bench and lightly knead until the dough is smooth. (I know ‘lightly’ and ”knead’ contradict each other, but there it is. If the dough is kneaded too much, the scones will be more like rock cakes.)

Roll the dough out to about 2 centimetres thick, then cut out. (I use a floured glass). Place them on the tray, dab the tops with milk and bake at 220 degrees Celsius for about 12 minutes, or until the tops are golden.

I like my scones with butter and honey, while He Who Eats All of Our Leftovers is more of a traditionalist, who eats his with jam and cream.

The only other rule is, eat them while they are hot. As Pa says, a cold scone is a stale scone.

 

 

 

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