Ingredients:
3 Cups Self Raising Flour
80 Grams Butter, cubed
1 - 1/4 Cups Milk
Jam and Whipped Cream for serving
3 Cups Self Raising Flour
80 Grams Butter, cubed
1 - 1/4 Cups Milk
Jam and Whipped Cream for serving
Method:
Preheat oven to 200'c. Line a baking tray with baking paper.
Using your fingertips rub butter cubes into flour until it resembles breadcrumbs.
Make a well in the centre and add 1 Cup milk. Using a butter knife mix until a soft dough forms (you can add more milk if needed). Knead dough until smooth (but try not to overwork it).
Place dough onto a lightly floured surface and pat down until its around 2cm thick. Using a dough cutter cut out circular shapes until all dough has been used (you can pat dough together to create more). Place on baking tray and sprinkle with a little flour. Bake for 20-25mins or until scones are golden and well risen.
Once baked you can serve hot or cold with jam and whipped cream.
Note: you can add any flavourings you like at the mixing stage.
Preheat oven to 200'c. Line a baking tray with baking paper.
Using your fingertips rub butter cubes into flour until it resembles breadcrumbs.
Make a well in the centre and add 1 Cup milk. Using a butter knife mix until a soft dough forms (you can add more milk if needed). Knead dough until smooth (but try not to overwork it).
Place dough onto a lightly floured surface and pat down until its around 2cm thick. Using a dough cutter cut out circular shapes until all dough has been used (you can pat dough together to create more). Place on baking tray and sprinkle with a little flour. Bake for 20-25mins or until scones are golden and well risen.
Once baked you can serve hot or cold with jam and whipped cream.
Note: you can add any flavourings you like at the mixing stage.
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