Scones Secret

Scones are so easy to bake. For perfect scones, handle them quickly & lightly & cook them in a hot oven.

If you follow these simple directions, u'll definately can achieve a great batch of light & golden scones. Unlike bread, which requires vigorous kneading, scones dough jus needs quick light handling.

Ingredients (makes 10 to 12 scones):-

310g self raising flour

1 tsp baking powder

a pinch of salt

40g chilled butter (cut into small cubes)

1 tablespoon of sugar

250ml milk (extra for brushing)

method

preheat oven to hot 220 degree celcius and lightly grease the baking tray.

Sift the flour & baking powder and salt into a large bowl.

Rub in the butter with your finger tips until the mixture is crumbly & resembles fine breadcrumbs. mix in 1 tablespoon of sugar.

make a well in the centre. pour in 3/4 of the milk & mix with a flat bladded knife, using cutting action, until dough comes together in clumps. use the remaining milk if mixture seems dry.

Handle mixture with great care and a very light hand. (Scones will be tough if u are heavy-handed & mix to much).

With floured hands, gently gather the dough together, lift onto a lightly floured surface & pat into a smooth ball. DO NOT KNEAD. Pat or loghtly roll the dough out to 2 cm thick. Using floured round 6cm cutter, cut into rounds. Do not pat too thinly or the scones will not be a good height.

Place on the baking tray & lightly brush the tops with milk.

Bake in the top for 12-15 mins, or until risen & golden.

Tips:-

1. Sifting the flour aerates the dry ingredients & helps achieve lighter scones. Some bakers sift the dry ingredients twice.

2. Rub in using the tips of your fingers as that is the coolest part of your hands. We do not want the butter to be at room temperature as to achieve breadcrumbs like mixture.

3. Scones have to be baked at high temperature, otherwise raising will not work. If you aren't sure they are cooked, break one open. If still doughy in the centre, cook for a few more minutes. 4. For soft scones, wrap them in a dry tea towel while hot.

5. For scones with a crisp top, transfer to a wire rack to cool slightly before wrapping.

6. Scones are best served while its warm with butter or jam and whipped or clotted cream.

7. As scones contain little fat, they dry out quickly so are best eaten soon after baking.