LOCATION: Recipes >> Breads Quick >> 3 cups self-raising flour
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3 cups self-raising flour
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1 tsp salt
2 tsp sugar
60 g (2 oz) butter
1 cup milk
Set the oven at very hot (230C/450F) and arrange a shelf in the
top third of the oven.
Sift the flour and salt into a bowl, then stit in the sugar and
rub in the butter. Make a well in the centre and add the milk in
a steady stream, stirring in the flour to make a soft dough.
Knead lightly on a floured surface, then pat into a rectangle about
2 cm (3/4") thick. Cut into square or rounds with a 4 cm (1 1/2")
floured cutter. Arrange on a lightly greased scone tray and brush
tops with a little milk to glaze. Bake for 12 to 15 minutes , until
well risen and golden brown. Makes 12.
Note: if you like scones with a crisp top, serve straight from the
oven For softer scones, wrap in a clean tea-towel for 5 minutes
before serving.
Serve with cream (whipped or clotted) and strawberry jam.
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