Preparation: 20 minutes max.
Baking: 15 minutes max.
450g self raising flour
3 table spoons (flat) caster sugar
Pinch of salt
sultanas (not raisins)
1. Preheat oven (convection) to 220 degrees C.
2. Sift the flour into a bowl and using finger rub the butter into it (cut the butter into small cubes to make it easier).
3. Stir in sugar and salt. Then take a knife and use it to mix milk little by little.
4. Flour the hands and knead the mixture into a soft dough. Add little bit milk, if it is too dry. Or mix little bit flour if it is too soft to knead. Make sure it is not too pack when you knead it as you need to keep the air in it.
5. Mix the sultanas with bit of flour (so that it stick nicely like making the fruit cake). Then, mix it with the dough. The more, the tastier.
6. Turn the dough into a floured board and roll it flat just using your hands. You don’t need the roller as you still want the air left in it. Make it about 2 cm.
7. Use pastry cutter or glass (floured around the rim) to cut out rounds and place on greased baking tray.
8. You can sprinkle the flour on top of the scones or put a thin layer of egg yolk on them.
9. Bake for only 12-15 minutes until golden brown. Better not to exceed the time. Otherwise, it will be too crusty.
10. For oven setting, you can use the lower gas/heat and turn on the fan/convection to make the scones evenly baked.
11. Best to eat with butter and jam and also whip cream.
Happy baking 😉