Prep time: 15 mins
Cook time: 15 mins
Yield: Makes 12
Ingredients:
- 180 gm self-raising flour
- 1/8 tsp salt
- 20 gm butter, cubed
- 105 ml milk
- Preheat oven to 220C/425F.
- Sift flour and salt into a food processor or a bowl. Add the butter and process a few seconds. (If not using a food processor, rub in butter with your fingertips in quick motion.)
- Add about 100ml of milk and pulse the food processor for a few seconds. (Note: Don’t stir too long, otherwise gluten generated inside the flour will make the scones turn hard.) Turn onto a clean, floured surface. Lightly knead by hands into a dough. Add remaining milk only if necessary to mix to a soft dough.
- Use a rolling pin to roll out into a round 2cm thick and cut into 5cm dough discs with a cookie cutter. Place the dough discs on a baking tray lined with baking paper. Brush tops with a little milk and bake in the preheated oven for 10 to 15 minutes, or until well risen and lightly brown. Remove from oven. Let them cool for a while on a wire rack. Serve warm with favourite jam and cream. Enjoy!
- To make best scones, here are two simple tips:
- Use fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Butter will give the scones a tender texture and add more flavour. A food processor can bring a better result as you don’t need to worry about that the warmth of your hands will melt the butter along the way of incorporating the butter and flour. So, using a food processor is quick and handy. After adding the milk, don’t stir too long because you don’t want to generate gluten and harden your scones.
- By the same token, when kneading all the ingredients into a soft dough, don’t knead too long either.
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