•Scones are good as a starter with a soup accompaniment or with tea for breakfast.
•Nobody knows where they were invented but it is speculated from either England, Scotland or Irish.
Scones are good as a starter with a soup accompaniment or with tea for breakfast.
Scones are very easy to prepare at home.
A scone is a light plain doughy cake made from flour with very little fat, cooked in an oven.
Nobody knows where they were invented but it is speculated from either England, Scotland or Irish.
Preparation time: 20 minutes
Cooking time: 15 minutes
- 2 ½ cups (357g) self-rising flour
- 1 tbsp. caster sugar
- ¼ tsp salt
- 30g butter
- ¾ cup (180ml) milk
- ½ cup (125ml) water
Preheat the oven to very hot 240/220 degrees.
Grease a deep 19cm square cake pan
In a large bowl, sift flour, sugar and salt: Rub in butter with fingertips
Make a well in the centre of the mixture; add milk and almost all the water.
Using a knife, “cut” the milk and water through the flour mixture to form a soft sticky dough.
Add the remaining water, only if needed.
Turn dough onto a lightly floured surface; kneed until smooth.
Use your hands to even the dough to a thickness of 2cm
Dip a 4.5 cm cutter into the flour and cut as many rounds as you can from the piece of dough.
Place the side of the scones by side, just touching.
Place in the pan; brush the scone tops with a little extra milk and bake for 15 minutes.
(Knead the remaining dough and repeat the process)
Enjoy with tea or your favourite soup
At the end of step 3, you can:
- Replace the milk and water with buttermilk
- Add almonds
- Add blueberries
- Add lemon rind and sultanas