Scones
Scones

Scones

September 28, 2016

This recipe should take the mystique out of scone making. Ensure the oven is hot, the NUTTELEX well chilled and don’t overhandle the dough.

  • Yields: 12 Serves

Ingredients

1 tbsp NUTTELEX (take straight from the refrigerator)

2 cups self–raising flour (suggest you try a cream of tartar raised flour)

1 cup milk

Directions

1Place flour in bowl, add NUTTELEX and rub into flour using fingertips. (Mixture should look like bread crumbs).

2Add all of the milk at once and mix lightly to form a soft dough.

3Turn onto a lightly floured board and knead with fingertips until smooth (approx. 10–15 times).

4Roll out 2cm thick and cut into 12 pieces using a cutter or knife.

5Brush tops of scones with extra milk. Place on an ungreased baking tray and bake at 220°C for 10–15 minutes, or until sides of scones are set and tops are golden brown.

Variations:

1Wholemeal scones — Follow the basic recipe substituting wholemeal self–raising for white flour and increase milk to 1 cup.

2Currant scones — Add ½ cup currents and 1 tablespoon caster sugar to plain scones mixture. (Pictured)

3Date scones — Add ½ cup chopped dates and 1 tablespoon caster sugar to plain or wholemeal scones mixture.

4Cheese scones — Follow the basic recipe substitute water for the milk and add 2/3 cup of grated tasty cheese to flour. Sprinkle a little paprika on top before baking.

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