This picture is date scones.
- 2 1/4 cups Plain flour
- 4 teaspoons Baking Powder
- 2 1/2 tabs Butter or margerine
- 1 cup Milk
- 2 tablespoon Caster sugar
- In a food processor add flour and baking powder and sugar, blitz for 5 seconds. Stop. *If using a bowl just wire whisk them together.
- Add butter and blitz until flour and butter looks like crumbs, don't over do. Stop. *If using a bowl mix with finger tips.
- Pour in just over 3/4 of the milk to make a dough, just formed, add more if you need it. *If using a bowl mix with a knife.
- Scoop out the dough and pop onto a floured board or bench top. Mound into a ball and push together with gentle hands, then flatten out to about 2.5cm with fingers (1inch) flat.
- Grab your scone cutter, cut out your circles (push down, straight up, don't twist). Pop your rounds almost touching, offset, on a lined flat tray or in a slice tray. They need to be close as this is what pushes them up high and light. Very carefully brush any extra flour off the off cuts and push together gently to cut the last of the scones.
- In a preheated o210*C oven bake for about 20 minutes, give a little tap on top to check.
- Once baked put onto a wire rack to cool. Serve split with butter or jam and whipped cream.
Use 2/3 of a cup of any dried fruit you like, before milk process. Go for savoury by omitting sugar then adding small chopped cheese chunks and chives or herbs. If you don't wish to do circles, pat dough into a rough rectangle on the tray. Mark cut lines (scones will be square) then when baked the scones will break along these lines. You can use self raising flour. We eat these within a couple of hours of making, if any are left they go straight in the freezer. Yes you can freeze.