“A tried and true family scone recipe. The half milk and water mix helps to make the scones lighter in texture. These are great served with jam and cream or golden syrup. Another delicious way is to split the scones, butter while hot and sprinkle with parmesan cheese.”
READY IN:
22mins
SERVES:
4-6
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220ºC.
  2. Sift together the flour, baking powder and salt into a bowl.
  3. Stir in the sugar, add the slightly softened butter and rub into the flour until resembling bread crumbs.
  4. Add nearly all the milk and water mix, a little at a time, working to a smooth dough. Reserve the remaining milk.
  5. Roll on a lightly floured work surface until 2cm thick.
  6. Using a 5 cm pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut.
  7. Brush the tops with the remaining milk mixture.
  8. Place the scones on a greased baking tray and bake in the oven for 10 to 12 minutes, until golden brown.

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