BREAKFAST SCONES

BREAKFAST SCONES

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INGREDIENTS

2 cupsself-raising flour
30 gbutter, chopped
1/2 cupmilk
1/2 cupwater
jam and cream, to serve

INSTRUCTIONS

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

Tips
Any leftover dough can be lightly kneaded and rolled out to make extra scones - these will be harder than the first batch due to the extra handling of the dough.

Source: http://www.foodtolove.com.au/recipes/classic-scones- 3654
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