Classic scones

Classic scones

Classic scones

45 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • English
  • Scottish
  • British
  • European
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 3/4 cup milk
  • 2 cups self raising flour
  • strawberry jam and cream, for serving
  • 50g unsalted butter, softened
Instructions

Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra milk.Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds.Arrange scones onto a baking paper lined tray and bake at 220C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.

Serve scones straight from the oven with jam and cream.

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