Oven scones
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Self-rising flour |
| 1 | tablespoon | Baking powder |
| pinch | Salt | |
| 2 | tablespoons | Cold butter, cut in small pieces |
| 1 | cup | To 1 1/3 c milk |
| Milk to bush on scones | ||
| Butter | ||
Directions
The basic scone. "To die for". Preheat oven to 450F (230C). Very lighty grease a large baking sheet; set aside. Sift flour, baking poder and salt into a large bowl. With your fingers, rub in butter until mixture is crumbly.
Make a well in center of mixture; add milk and mix with a fork to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto a floured surface and knead lightly just until smooth. Roll out with a floured rolling pin or pat dough with your hands to make a round about ¾-inch thick. Cut in rounds with a 2-inch fluted or plain cookie cutter. Arrange 1 to 1½-inches apart on baking sheet; brush tops lightly with milk. Bake 8 to 10 minutes or until well risen and golden. Transfer to a wire rack and cool 5 minutes. Split and serve warm with clotted cream (if you can get it!) or sweet butter or whipped cream, plus strawberry preserves. Makes about 12 scones. VARIATIONS: Rich Oven Scones: Add 1 tablespoon sugar to the dry ingredients. In place of the ⅔ cup milk, use a mixture of 1 lightly beaten egg and 5 tablespoons milk.