Even when the pantry and the refrigerator are looking threadbare, you can usually pull together the constituents of a batch of scones to appease the ravenous.
It seems an urban myth has been circulating over the years, claiming an elusive secret to producing the ‘perfect scone’, and having made many batches fairly easily I wonder why. This theory can be immediately dispelled however, by following this foolproof recipe.
There are no end of scone recipes out there in the universe, accompanied by the mandatory dos and don’ts. This recipe makes 8 large great scones (or additional smaller ones for the less piggy), quickly and simply. Not sure if they are perfect but they taste delish and all disappear on the day.
30g butter (straight from refrigerator) chopped
1 cup milk
extra milk for brushing
Preheat oven to 220 degrees C. Sift flour and salt into bowl. Add butter and rub it through the flour with fingertips until it disappears and no lumps remain. Pour in milk and stir through with a knife until a sticky dough forms. Turn out onto a floured surface and knead only a few times until you have a circular pat about 4cm thick (use extra flour if you need to). Using a scone cutter or glass, press out your scones and lay them close to one another on a greased tray. Brush tops with extra milk. Place in the oven and reduce temperature to 200 degrees C. Bake for approximately 15 – 20 mins, or until brown on top.