May 28, 2013 - Preheat oven to 200°c. dust a baking tray with flour. sift flour into bowl. using finger tips, rub butte
Scone Mix 3 cups White Mill self raising flour 80g Beautifully Butterfully unsalted butter, sliced into cubes 1 cup Farmdale milk
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1. Preheat oven to 200°C. Dust a baking tray with flour. Sift flour into bowl. Using finger tips, rub butter into the flour, until the mix resembles fine breadcrumbs. Make a well in the centre and pour in milk. Mix with hands, until a soft dough forms. (Add more milk if required.) 2. Turn dough out onto a floured surface. Knead gently until smooth, making sure not to over knead. Pat dough out flat until 2cm thick, and use a round cutter to cut out scones. 3. Place on baking tray, 1cm apart. Bake for 20 minutes, or until golden brown and well risen. Let cool before serving. Tip: If you do not have a round cutter, use the rim of a drinking glass to cut out your scone shapes.