Salwaa’s Scones
Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for your party.
Makes 10
Ingredients:
- 2 cups self-raising flour, plus extra for rolling out
- 1 level tsp baking powder
- Pinch of salt
- 55g butter, chilled and cut into small cubes
- 1/3 cup caster sugar
- 150ml milk / buttermilk (approx)
Method:
- Preheat the oven to 220°C.
- Sift the flour, baking powder and salt.
- Rub in the butter until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Reserve 1 tablespoon milk and add the rest to the flour all at once.
- Mix to a soft, but not sticky, dough.
- Lightly flour your hands and bring the dough together, handling it as little as possible.
- Leave the dough to rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many.
- Transfer the scones onto a baking tray.
- Leave a space in between as the scones will spread somewhat.
- Gather the remaining dough together and repeat until used up. About 12 scones out of this mixture.
- Brush the tops with milk or beaten egg.
- Bake for 12-15 minutes until risen and golden.
- Cool on a wire rack until just warm, or leave to go completely cold.
- Served warm with lashings of clotted cream and jam.