Image | Scones, raspberry jam and coffee for Sunday breakfast
Camera | iPhone 3GS, diptic and instagram's early bird
The Recipe: (sourced from one of those free catalogs from Woolworths)
4 cups self-raising flour
2 tablespoon butter
pinch of salt
2 tablespoon sugar
1 1/2 cups milk
1. Preheat oven to 210C
2. Sift flour, sugar and salt into a large mixing bowl. Mix in butter using your fingertips. Pour in milk and stir lightly to create a stiff dough.
3. Turn onto floured bench top and knead lightly to create a smooth dough. Roll out to a 2cm thickness and cut into rounds using a 7cm scone cutter. »> (i didn’t have the scone cutter so i just made them into little balls and flattened them a bit to about 2cm thickness)
4. Place onto floured baking tray and brush with milk. Bake for about 15 minutes until golden on top.
5. Serve scones hot with your favourite jam and cream.
Verdict: Not bad lah... maybe I could have left it in the oven a bit longer, and should have rolled it and cut them to shape manually so that they'd have a more even top. Very easy and very quick to make.