My Scones

[Giuse]

Makes Approx 12.



Ingredients
2 cups of self raising flour
1/2 tea spoon salt
1 tea spoon sugar
30g (1 oz.) butter
3/4 cup milk
1/4 cup water

Method
Add salt, flour, sugar and butter into food processor and process until mixture resembles fine bread crumbs. Put the mixture into a large mixing bowl and pour nearly all the liquid in, all at once, mixing into a soft dough. (Flours vary in the way they absorb liquid; if mixture is not soft enough, add remaining liquid.) Place on floured surface and kneed lightly. Pat dough out into approximately 2cm (3/4 in.) in thickness, and using a 5cm (2 in.) cutter, cut into rounds. Place onto a greased oven tray. glaze with a little milk. Bake in a very hot oven (220c.) for 10 to 12 minutes or until golden brown.

Basics
Self Raising flour (Should be as fresh as possible to guarantee maximum rising power. Stale flour will give poor results)
Salt (Used to accent flavour)
Sugar (Small amount used to add flavour, but does not sweeten.
Butter (Scones are best eaten the day they're made. Small amount of butter used does not give keeping quality, but adds flavour and colour.)
Milk and Water (Combination of equal quantities of milk and water will produce a lighter scone than all milk)

[Giovanna]

They look terrific!

[Mat]

I like the crunchy bits, shop scones are too perfect.

[Grant]

I have pesronally tasted these scones and I think they are close to perfection. They are so perfect. I could eat some more

[Mat]

I will try to arrange to bring in a big batch on Monday.

I pity the local baker, his sales will be low that day.