This is a recipe I’ve made heaps of times, a lot of the times with my mum. It was probably one of the first things I baked. A lot of people like their scones very brown and with a hard top, but I like my scones with a soft top and lightly browned. I made these today.
So here is my family’s recipe:
50g butter (softened)
2 cups of self-raising flour
As much milk as needed
1. Preheat the oven to 180 degrees celcius.
2. Using your fingers mix the butter with the flour until it resembles bread crumbs.
3. Now add in the milk, a little bit at a time, until all the flour is wet and the mixture is starting to come together like a dough. Make sure to mix the dough with a knife so as to not knock out a lot of air.
4. Turn out the dough onto a floured surface and pat it gently into a circular shape, about 3 cm thick.
5. Now get a glass, with flour in the rim, and cut the scones out of the dough. You should hear the air coming out of the scone when you cut it.
6. Once you have cut as many scones as you can, make scones with the leftover dough using your hands.
7. Place onto a buttered tray and cook for 15 minutes, or until lightly browned and skewer comes out clean.