Perfect Scones
These perfect scones are versatile (can be made with buttermilk/sour milk/regular milk and with or without eggs (use what you have).
Top tips:
- Don’t overwork the dough
- Don’t roll them too thin
- Sour milk or buttermilk reduces the “soda” taste
- Serve with out homemade strawberry jam
Perfect Scones
The perfect scones.
Ingredients
- 250 g flour
- 15 ml baking powder
- 2.5 ml salt
- 60 g butter
- 30 g caster sugar
- 200 ml sour milk or buttermilk
OR
- 1 egg and milk made up to 200ml
Instructions
- Lightly grease a baking tray.
- Sieve the dry ingredients together into a bowl.
- Rub in the butter to create a fine“sand”.
- Make a well in the centre and add the milk, a bit at a time, mixing with a fork, until it comes together as a dough. You may not need all the liquid.
- Reserve any liquid to brush the tops of the scones.
- Turnout onto a floured surface and pat out to 2cm thick, cut out the scones with a 3.5cm circle cutter and place on the baking tray. Brush the top of the scones with left over liquid or egg wash.
- Bake for 10 – 15 minutes at 230˚C. Serve with butter and jam
Notes
Serve with butter and jam
