Feeling like the perfect country wife baking these scones. I’ll have mine with cream and blackberry jam please.
- 2 cups Self-Raising flour
- 2 tbsp butter or marg
- ¾ - 1 cup milk
- Extra flour for rolling
- Egg yolk for brushing
- Preheat oven to 190C. Sift flour into a bowl (I don't, am a terribly disobedient cook) and add the butter.
- Rub the butter in with your fingers until spread out nicely.
- Make a well in the centre and add milk all at once, and then stir with a knife (I don't know why but I did obey this one) until a moist dough is formed.
- Flour the bench or a bread board and turn out the dough onto it, kneading lightly.
- Press or roll into a thickness of about 2.5cm, and then cut into circles using a scone cutter. We just used a class or cup around 7cm in diameter and this made 8 scones from the mixture.
- Cut out as many as you can, then roll the remains into shape again, and repeat.
- Place them close together on a floured and lined baking tray, and then brush them with a lightly beaten egg yolk mixed with a splash of milk.
- Bake for 12-15 minutes, and when done wrap them in a clean tea towel until cold.
- Serve with your choice of whipped cream or butter and jam. Great still warm.
HINT: when cutting out the shape don't twist the glass as it makes the scones cook in a funny shape