Freshly Baked Scones
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.
[adrotate group="2"] [adrotate group="4"]- 450g/16oz Self Raising Flour
- 80g/2.8oz Butter (Cut in small cubes. cold from the fridge.)
- 250ml Whole Milk ((No Ocold from the fridge.ther))
Preheat oven to 200C/400F.
Place flour in a food processor, then butter. Blitz on high for 8 seconds until it resembles bread crumbs.
Pour milk all over the flour, not just in one place. Blitz for 6-8 seconds on high until crumbs turn into balls.
- 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.
- Dust with extra flour if needed.
Dip a 7cm round cutter into extra flour and plunge it straight down into the dough - DO NOT TWIST! (not to seal the edges)
Pick up scones with a palette not buy hand and transfer onto a baking tray slightly apart not touching each other.
Brush tops with with milk and bake for 10-12 minutes or until top is golden and it sounds hallow when tapped.
Remove from oven, then transfer onto a dish towel and wrap loosely (makes top soft).
Tradition is to split the scones with hands (no knife), slather with jam and dollop on cream.
Scones are best served warm. Reheat in microwave for a few seconds or in the oven 160C/320F for 5 minutes wrapped in foil.
Enjoy!
If you do not have a food processor, you will have to make them with the rubbing in method the old fashioned way.