Ingredients2 cups self-raising flour
(or cake flour & 3 tsp baking powder) ¼ tsp salt 4 Tbsp butter 2 Tbsp white sugar 2 large eggs 125ml milk self-raising or cake flour, for dusting 1 egg, beaten, for brushing For Spreading butter strawberry jam fresh cream, whipped |
MethodIn 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. |
Tip
Freeze uncooked scones for later & then, as needed, bake frozen for 18 mins.