Prep 10 mins
Cook 12 mins
A tried and true family scone recipe. The half milk and water mix helps to make the scones lighter in texture. These are great served with jam and cream or golden syrup. Another delicious way is to split the scones, butter while hot and sprinkle with parmesan cheese.
- 2 cups self raising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 25 g caster sugar
- 50 g butter
- 125 ml milk
- 125 ml water
- Preheat oven to 220ºC.
- Sift together the flour, baking powder and salt into a bowl.
- Stir in the sugar, add the slightly softened butter and rub into the flour until resembling bread crumbs.
- Add nearly all the milk and water mix, a little at a time, working to a smooth dough. Reserve the remaining milk.
- Roll on a lightly floured work surface until 2cm thick.
- Using a 5 cm pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut.
- Brush the tops with the remaining milk mixture.
- Place the scones on a greased baking tray and bake in the oven for 10 to 12 minutes, until golden brown.
Delicious and easy scones! I added 3/4 cup of dried blueberries and a tsp of vanilla for a more decadent scone. I shaped the dough into a round and cut it into 8 triangular pieces. Delish! (Even if I did forget to brush the scones with the water/milk mixture!) Thanks for sharing this recipe! Made for PAC Fall 2009.