2 cups self-raising flour
(or cake flour & 3 tsp baking powder)
¼ tsp salt
4 Tbsp butter
2 Tbsp white sugar
2 large eggs
self-raising or cake flour, for dusting
1 egg, beaten, for brushing
fresh cream, whipped
In a large mixing bowl, sift the flour and salt together.
Rub in the butter until the mixture resembles mielie meal.
Mix in the sugar.
In a smaller bowl, beat 2 eggs & mix in the milk. Add this liquid to the flour mixture.
Using a knife, mix the ingredients to a soft dough and turn out onto a floured surface.
Knead it lightly, adding more flour if too sticky, until smooth.
Roll the dough out to about 1½cm thickness and cut with a floured cutter or glass to form scones.
Brush the tops and sides of the scones with the beaten egg.
Place the scones on a greased baking sheet and bake for 12-15 mins until cooked & golden brown.
Allow the scones to cool for at least 5 mins before serving.
Slice them in half and with the inside facing up, butter, spread with jam and top with a dollop of cream.
Freeze uncooked scones for later & then, as needed, bake frozen for 18 mins.