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Bateel Skycraper

 

Classic Scones

Classic Scones

Issue 58 July 2009

Makes 6–8 scones


Ingredients
2 cups self-raising flour
30g butter, chopped
½ cup milk
½ cup water
jam and cream, to serve

Method
1. Preheat oven to 220°C. Lightly grease a scone tray.
2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
3. Make a well in the centre of flour. Pour in combined milk and water all at once, reserving about 1 tbsp. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a circle about 2cm thick. Cut into rounds using a floured 5cm cutter.
5. Place close together on prepared tray. Brush with reserved liquid. Bake for 12–15 minutes until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.

 

 

Chocolate Brownies

Cupcakes

Quiches with Caramelised Onions

Classic Scones

Chesse Straws




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