2 cups flour
4 tsp baking powder
½ tsp salt
50 grams butter
3/4-1 cup milk
- Sift the flour, baking powder and salt into a large bowl.
- Cut in the butter until the mixture resembles fine crumbs. Make a well in the centre.
- Pour in the milk and mix quickly with a knife until the mixture forms a soft dough. Turn the dough onto a lightly floured board and knead lightly.
- Roll out or press out to 2cm thickness. (Do not press too hard).
- Cut into 5cm rounds or squares and place on a greased baking tray. Brush with milk to glaze.
- Bake at 230ºC for 10 minutes until cooked.
- Transfer to a clean tea towel covered cake rack. Cover the top of the scones with the tea towel and serve hot or warm.
- If there's only self-raising flour in the house, use that making sure the baking powder is omitted.
- For a richer scone add 1 egg with about 1/4 cup milk for the dough.
- Date and orange scones - add 2 tablespoons sugar to the flour. Once the butter is rubbed in, stir through 1/2 cup chopped dried dates and the grated rind of 1 orange. Use the juice from the orange if wished, making up with milk to the measure required.
- Cheese scones - add 1/2 cup grated cheese and 2 tablespoons finely chopped fresh parsley chives or thyme to the flour once the butter is rubbed in. Once cut and on the tray, brush with milk and sprinkle a little extra grated Cheddar-style cheese on top of each scone.
- Spicy pinwheels - add 2 tablespoons sugar to the flour. Complete the recipe. Roll the dough out to a 20cm x 30cm rectangle. Brush the dough with melted butter and sprinkle over 2-3 tablespoons brown sugar and 1-2 teaspoons mixed spice. Roll up from the long side and cut into 12 even rounds.
- Vary flour, and grains too, for texture and taste. Substitute 1/4 cup oat bran for 1/4 cup flour. For wholemeal scones substitute 1 cup wholemeal flour for 1 cup flour.
Preparation time: 10 minutes
Cooking time: 10-12 minutes