Mar 25, 2010


Ok so here it is my perfect scone recipe with special tips for freshness......especially for you Martha

600g self raising flour
1 tablespoon baking powder
1 teaspoon salt
95g sugar
200g butter
250-300ml milk

In a large bowl mix the flour, salt and baking powder with a whisk so as to evenly distribute the baking powder.
Rub in the butter with your fingers till its like fine breadcrumbs.
Add the sugar and mix.
Slowly add in the milk mixing with a knife till you have a dough consistency and the mixture all binds together.
Press down onto a floured surface with the palm of your hand till at least 2cm thick. Measure with a ruler if you are not sure.
Cut out about 15 rounds.
Freeze raw until needed or bake them at 180 C till they are risen and a light golden brown. About 11 minutes.
Serve warm with a dollop of jam and cream.

I freeze them uncovered on a baking sheet and then when they are frozen I bag them.
If you are baking from frozen then de-frost for an hour untill almost totally defrosted and then bake as above.

Scones are best eaten fresh and on the day they are baked. I sell my scones to a tea garden and they buy them frozen and bake them as needed. Sounds strange to freeze them uncooked but try it, its a real discovery.

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