Tuesday, Oct 15th 2019

Group35 Foods | Swartland | South Africa

Basic Scones

Basic Scone

  • 450g (3 cups) Best Bake Self-Raising Flour
  • 1tbs Castor sugar
  • 80g butter, cubed, at room temperature
  • 250ml (1cup) milk, at room temperature
  • Self-Raising Flour, extra

 
Method

Preheat oven to 220°C.  Combine Self-Raising and Castor Sugar in a medium bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

Add the milk and use a round-bladed knife to mix together using a cutting motion until evenly incorporated and the mixture begins to hold together.

The dough should be soft but not sticky. If it is a little dry,  add a little more milk. Then bring together with your hands.

Turn the dough onto a lightly floured surface and knead gently about 4-5 times with your hands, by pressing and turning until the dough is just smooth.

Use a lightly floured rolling pin to roll out the dough until about 2cm thick. (Alternatively, you can flatten the dough using the palm of your hand). Use a round 5cm pastry cutter to cut out the scones. Dip the cutter into the extra flour before cutting. Do not twist the cutter as this will cause the scones to rise unevenly.

Place them on a baking tray about 1cm apart. Placing them this close will also help them rise evenly.

Bake in preheated oven for 10 – 12 minutes or until golden brown.

Remove scones from oven and immediately wrap them in a clean towel. This will ensure them to have a soft crust.