I'm happy that this time the scones came out perfect... slight buttery and very fluffy. Thanks to Flower who is now residing in Perth for the wonderful recipe she had left in the comment of my failed attempt. Here's the recipe she had given me...
SconesWe have the loveliest scones for breakfast right out of the oven. Served with real strawberry jam and clotted cream... we were on cloud nine!
3 1/2 cups self-raising flour
1 tsp baking powder
1 tbsp caster sygar
1/2 tsp salt
60g unsalted butter, chilled and diced
(I grated the butter, easier to mix)
1 cup milk
2 tsp lemon juice
1 egg beaten
Milk, extra for brushing.
Preheat the oven to 200 deg.c. Sift the flour & baking powder in a large bowl. Stir in sugar and salt. Add the butter and using fingertips, rub butter into the flour until it resembers fine breadcrumbs.
Mix together the milk and lemon juice - the mixture will curdle slightly. Add the beaten egg and pour into the flour mixture. Mix gentley just until a dough form - do not overwork the dough. Knead very slightly on a slightly floured surface. The dough should be slightly wet and sticky.
Flatten out the dough to a thicken of 3cm and cut out rounds with cookies cutter. Place on a patty tin slightly apart and brush the tops with a little milk. Bake for 10-12 minutes, or until risen and golden.
Note: Flower had mentioned that this recipe was found in The Perfect Cookbook by David Herbert.
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