These scones are super quick and easy to make, fluffy inside with golden tops. Using a food processor is not only easier and faster, it eliminates the risk of common pitfalls.
Freshly Baked Scones
Serves 10 Scoans
Ingredients:
Method:
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Preheat oven to 200C/400F.
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Place flour in a food processor, then butter. Blitz on high for 8 seconds until it resembles bread crumbs.
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Pour milk all over the flour, not just in one place. Blitz for 6-8 seconds on high until crumbs turn into balls.
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Transfer dough onto a floured work surface and knead lightly no more than 10 times, just to bring together into one smooth ball, then pat down into a 3cm thick disk and slightly flatten down with a rolling pin to open the dough a little more.
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Dust with extra flour if needed.
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Dip a 7cm round cutter into extra flour and plunge it straight down into the dough - DO NOT TWIST! (not to seal the edges)
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Pick up scones with a palette not buy hand and transfer onto a baking tray slightly apart not touching each other.
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Brush tops with with milk and bake for 10-12 minutes or until top is golden and it sounds hallow when tapped.
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Remove from oven, then transfer onto a dish towel and wrap loosely (makes top soft).
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Tradition is to split the scones with hands (no knife), slather with jam and dollop on cream.
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Scones are best served warm. Reheat in microwave for a few seconds or in the oven 160C/320F for 5 minutes wrapped in foil.
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Enjoy!
Note
If you do not have a food processor, you will have to make them with the rubbing in method the old fashioned way.