Scones
Makes 12
This recipe should take the mystique out of scone making. Ensure the oven is hot, the NUTTELEX well chilled and don’t overhandle the dough.
Ingredients:
- 1 tablespoon NUTTELEX (take straight from the refrigerator)
- 2 cups self–raising flour (suggest you try a cream of tartar raised flour)
- ¾ cup milk
Method:
- Place flour in bowl, add NUTTELEX and rub into flour using fingertips. (Mixture should look like bread crumbs).
- Add all of the milk at once and mix lightly to form a soft dough.
- Turn onto a lightly floured board and knead with fingertips until smooth (approx. 10–15 times).
- Roll out 2cm thick and cut into 12 pieces using a cutter or knife.
- Brush tops of scones with extra milk. Place on an ungreased baking tray and bake at 220°C for 10–15 minutes, or until sides of scones are set and tops are golden brown.
Variations:
Wholemeal scones — Follow the basic recipe substituting wholemeal self–raising for white flour and increase milk to 1 cup.
Date scones — Add ½ cup chopped dates and 1 tablespoon caster sugar to plain or wholemeal scones mixture.
Cheese scones — Follow the basic recipe substitute water for the milk and add 2/3 cup of grated tasty cheese to flour. Sprinkle a little paprika on top before baking.