Mother’s Day Scones2013-05-11
- Course: Snack
- Servings : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Mother’s Day… I don’t know about you but for me, the perfect mothers day would involve a sleep in, coffee in bed and pee-ing alone – just for a novelty. Mothers Day to me is also about spoiling my own mum, who I have a new – even greater appreciation for since having my own cherub.
Nothing says mothers day like an afternoon of mummy gossip, mindless chatter, and stuffing our faces with scones. Topped with cream and jam and floury kisses from the little loves of our lives. This recipe is from our resident baker, Sarah.
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- 2 cups self-raising flour
- Pinch of salt
- 1 cup milk
- 2 tablespoons butter
Preheat oven to 220 - 230 deg C. Prepare a tray lined with non-stick baking paper.
Serve warm or at room temperature as is or with a chosen topping. We used jam and cream.
Sift flour and salt into large bowl then add butter. -
Using your fingers rub the butter into the flour until it becomes a crumbly texture.
Make a well in the centre and pour in the milk. Mix until it forms a soft dough.
Turn the dough onto a clean, floured surface and gently knead the dough until smooth. Be careful not knead the dough too much as scones will become tough. -
Shape and flatten dough into a 2-3 cm thick round disc. Cut out scones using a 5cm round cutter and place slightly apart on tray. Lightly brush tops with milk and bake for 10-12 minutes or until risen and lightly golden.
Best served and eaten immediately/day of baking.
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