Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

Basic scones

From the August 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2½ cups (375g) self-raising flour
1 tablespoon caster sugar
¼ teaspoon salt
30g butter
¾ cup (180ml) milk, plus extra for brushing
½ cup (125ml) water

METHOD

Preheat oven to 240°C (220°C fan). Grease a deep 19cm square pan.

Sift flour, sugar and salt into a large bowl and rub in butter with fingertips. Make a well in centre of flour mixture, then add milk and almost all of water. Using a knife, 'cut' milk and water through flour mixture to form a soft, sticky dough. Add remaining water if needed.

Turn dough onto lightly floured surface, then knead quickly and lightly until smooth. Press dough out evenly to 2cm thickness. Dip a 4.5cm cutter into flour and cut as many rounds as you can from dough. Place scones side by side, just touching, in prepared pan. Gently knead dough scraps together, press, then cut out more scones.

Place rounds in prepared pan and brush tops with extra milk. Bake 15 minutes, or until golden and hollow when tapped; cool.