Scones

Recipe by St George @ The Margaret Fulton Cookbook.

Serves 4
3 cups self raising flour
1 teaspoon salt
60g butter
1 ¼ cups milk or buttermilk

Method
1. Preheat oven to 230C or 210C fan. Lightly grease and flour a baking tray. Sift flour and salt into a bowl. Rub in butter until mixture resembles coarse breadcrumbs.

2. Add nearly all the milk at once and mix in quickly with a knife. Add remaining milk if needed and pull dough together into a rough ball. Turn out on to a floured board and knead by turning and pressing with heel of hand 3 or 4 times. Pat out to a 2cm thick round and cut into 4cm rounds with a floured cutter. Gather scraps together, knead lightly and cut out.

3. Place scones close together on a lightly greased baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden. For soft scones, wrap in a tea towel as soon as they come from oven. For crusty scones, do not wrap, cool slightly on a wire rack. Serve warm with butter or with jam and cream.

Fruit scones – follow recipe for scones, stirring in 1-2 teaspoon sugar and ½ cup sultanas or currant after rubbing in butter. Add little grated orange or lemon rind can also be added.

Cheese sc ones – follow recipe for scones, stirring in 1/3 cup grated well-flavoured cheddar cheese, ¼ teaspoon dry mustard and a good pinch of cayenne, after rubbing in butter.

Back to recipes