“I asked the maid in dulcet tone – To order me a buttered scone
The silly girl has been and gone – And ordered me a buttered scone….”
A recipe – passed down throughout the generations …
• 3 cups self raising flour (organic)
• ½ teaspoon salt
• 80g butter (chopped at room temp)
• 1 ¼ cups milk or buttermilk
1. Preheat oven to 230C or 210C fan. Lightly grease and flour a baking tray. Sift flour and salt into a bowl. Rub in butter until mixture resembles coarse breadcrumbs.
2. Add nearly all the milk at once and mix in quickly with a knife. Add remaining milk if needed and pull dough together into a rough ball. Turn out on to a floured board and knead gently by turning and pressing with heel of hand 3 or 4 times. Pat out to a 2cm thick round and cut into 5cm rounds with a floured cutter. Gather scraps together, knead lightly and cut out.
3. Place scones close together on a lightly greased baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden. For soft scones, wrap in a tea towel as soon as they come from oven. For crusty scones, do not wrap, cool slightly on a wire rack. Serve warm with jam and cream.
4. Enjoy !