AWW Scones

Scones can be super quick and easy, they are a sure crowd pleaser and can be sweet or savoury. Below is the base recipe that I always use, it can be found in the Australian Womens Weekly Country Cookbook.

Before we get started check that you have all your ingredients and whack your oven onto 160c fan forced.

Ingredients 365gm Self Raising Flour

1 tablespoon caster sugar 1/4 teaspoon salt 30g butter, room temp 3/4 cup (180ml) milk 1/2 cup (125ml) water, approximately

Method

Because you followed my instructions your oven is currently preheating at 160c. Take the time to grease a deep 19cm square cake tin and pop it aside.

Sift flour, sugar and salt into a large bowl; yes it is worth it. Next rub in butter with fingertips, this is pretty easy if your butter is room temp, will take a little longer if you left it in the fridge. Make a well in the centre.

Add milk and about 2/3rds of the water. Using a butter knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. I get 16 pieces if I take all the scraps and knead them together. Place scones just touching, in prepared tin.

Brush the tops of your scones with a little extra milk and place in the centre of your oven. Bake for 12-15 minutes. They are cooked when golden brown on the top and sound hollow when you tap them. They will rise to a good 6cm and will be nice and fluffy when you break them in half.

Serve with double cream, jam and a little diced strawberry if you have any or a good smear of quality butter.

#recipe #wifelife