To me Tea Time means SCONES. I mean really, what else would you serve with a nice cuppa. I make scones quite often so one more recipe is always welcome. Donna’s are sweet and easy.
- Donna’s Basic Scones
3 cups (450g) self-raising (self-rising) flour, sifted
½ cup (110g) caster (superfine) sugar
75g cold butter, chopped*
1 cup (250ml) milk, plus extra, for brushing
curd or jam, to serve
Preheat oven to 180ºC (355ºF). Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a baking tray lined with non-stick baking paper and brush with extra milk. Bake for 18–20 minutes or until cooked when tested with a skewer.
* Use cold butter to ensure a flaky texture to your scones.
I mixed everything in a food processor and they were perfect. Light, sweet, delicious. And served with some scuppernong jelly.