Scones

Preparation Time: 10 minutes Cooking: 12 – 15 minutes Makes: 10 – 12 scones 

Ingredients 
225 g (8 oz) self-raising flour, sifted, plus 3 – 4 tbsp to flour baking tray and board 
Pinch of salt 
50 g (2 oz) butter, softened, plus 5 ml (1tsp) to grease baking tray 
25g caster sugar 
1 medium egg, beaten 
75 ml milk 
1 handful sultanas or raisins 
Beaten egg or milk, to glaze scones 

Method: 
1. Heat oven to 230°C (450°F). Grease a baking tray and dredge with flour 
2. Mix together the flour and salt. Rub or cut in the butter as lightly as possible until the mixture resembles breadcrumbs. 
3. Stir in the sugar. 
4. Add the egg and bind the mixture together with a fork. Gradually add the milk to form a fairly stiff dough. 
5. Turn the dough on to a floured board and gently roll out to a thickness of about 2½ cm (1 in). 
6. Cut out circles using a 6 cm (2½ in) cutter dipped in flour. 
7. Place the scones, almost touching, on the prepared tray and brush with beaten egg or milk to glaze. 
8. Bake for 12 – 15 minutes until firm and light golden. Lower the temperature to 200°C if the top brown too quickly. 
9. Remove from the oven and slide the scones on to a wire rack. Cover immediately with a cloth to keep the steam in. This helps to make the scones deliciously soft and moist. 


by karynkeng