It’s time for some hot melt-in-the mouth, soft and fluffy scones! This is the way that scones should be, not too big and not at all hard.
Serve them slathered with jam (my favourite is blackberry but apricot works well too) and lashings of clotted cream.
How do you pronounce the word? For me it should rhyme with John. Apparently that’s the majority verdict too. However you want to pronounce the word, enjoy!
4 cups ( 600 g) self-raising flour
2 tablespoons icing sugar
60 g butter
1½ cups ( 375 ml) milk
¾ cup ( 180 ml) water
- Preheat oven to 220C (200C fan-forced). Grease a 20x30cm lamington pan.
- Sift flour and sugar into large bowl; rub in butter with fingertips.
- Make a well in centre of flour mixture; add milk and almost all the water. Use knife to “cut” the milk and water through the flour mixture, mixing to a soft, sticky dough. Knead dough on floured surface until smooth.
- Press dough out to 2cm thickness. Dip 4.5cm round cutter in flour; cut as many rounds as you can. Place the scones, sides just touching, in the pan.
- Brush tops with a little extra milk; bake about 15mins or until the scones are just browned and sound hollow when tapped firmly on the top with fingers.
- To keep – best made on the day they are eaten, but can be frozen for up to 3 months. Thaw in oven, wrapped in foil.
- Oh and remember that the less you kneed the lighter the end result.