Easy Scones

Milk is perfect for baking when it’s gone a bit sour, but not changed colour. Makes 12.

Ingredients

  • 300g plain flour
  • 25g baking powder
  • 100g chilled butter (diced)
  • 50g sultanas (optional)
  • 200ml soured milk
  • 50g sugar
  • 1 beaten egg

Method

Heat oven to 200C / GM6.

Sieve flour and baking powder into a bowl.

Add diced cold butter. Using tips of fingers, rub the butter into the flour until it looks like breadcrumbs. Stir in sultanas if using.

Gently heat the soured milk, til just warm not boiling. Take off heat, add sugar and the beaten egg. Pour into
the flour and butter mix, using a knife to mix together.

Let the dough sit for 5 minutes, then turn out onto a floured surface and bring it together into a smooth ball.

Roll out (if you haven’t a rolling pin, use a pop bottle or just squish out with your hands) til the dough is around 1.5cm thick. Use a 6cm cutter or a glass dipped in flour to cut out rounds. Any dough over can be (gently) squished back together for more scones.

Let them sit on a floured baking sheet for 10 mins before putting in the oven and baking til golden – about 12 minutes.

Variation

For a savoury scone use grated cheese, about 75g instead of the sultanas, and a pinch of paprika. Omit the sugar.

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