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Scones

Ingredients

2¼ cups Orgran self-raising flour (290g)
¾ cup milk or soy milk (190ml)
1 egg
20g chopped butter
1 tbs. sugar (12g)
pinch of salt
extra milk for glazing

Method

Preheat oven to 220C (430F)
Lightly grease baking tray.

1. Sift flour, salt and sugar into a large bowl
2. Rub in the butter, using fingertips until the mixture is fine and crumbly
3. Lightly beat egg and milk in a separate bowl.
4. Make a well in the centre of the mixture and pour all the egg mixture into the well.
5. Mix lightly with spoon or spatula to form soft dough. Slowly add small quantity of flour to prevent sticking, if needed.
6. Gather the dough together, (do not knead the dough) and merely turn it out onto a lightly floured surface. Lightly press out the dough until it is 2.5 cm thick.
7. Cut out rounds with a floured 5 cm cutter
8. Heat a baking tray in the oven for 5 minutes
9. Place with the extra milk. Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
10. If you are serving the scones warm, wrap them in a clean tea towel while still hot.

Comments

Gluten free Scones recipe

Serving
Serve warm or cold with butter, cream, jam or strawberries.

Variations

• For sultana scones, add 1 cup sultanas in step 1 when you sift the flour into the bowl.
• For date scones, add 1 cup finely chopped pitted dates to the flour in step 1.
• For cheese scones, add 1 cup grated cheddar cheese to the flour in step 1.