Prep 0 mins
Cook 15 mins
This is the best recipe I have found for plain scones! It is from Flo Bjeilke-Peterson's Country Cooking book, and they come out perect every time. The secret it to hve the tray really hot before you put the scones on.
- 2 cups self raising flour
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1 cup milk
- extra flour, for rolling
- Sift flour and salt into a bowl.
- Melt butter and pour into flour.
- Add milk gradually, stirring with a knife, until you have a moist dough.
- Turn onto a floured board, knead lightly, then press dough out until it is about 1 inch thick.
- Cut with a cookie cutter or glass, and place on a hot floured tray, with each scone touching.
- Bake at 220C for 10-15 minutes.
- Serve hot with chilled butter, and strawberry jam!
Reviewed for Aus/NZ Forum Recipe Swap July 2011- A super easy scone to make. served with a choice of strawberry or blackberry jam with whipped cream. Photo also being posted
Excellent scones - light and fluffy, perfect crust. I agree, make sure the tray is hot.
Thanks for the great recipe.
This makes nice traditional scones, although the original quantity of 1 cup of milk was too much and I have submitted a correction to 1/2cup of milk instead. Lovely with jam and cream!