Scones

Directions

1. Sift the flour and baking powder into a roomy bowl. Rub the frosty butter into the flour utilizing the pointers of your fingers till it resembles gorgeous breadcrumbs. Hurry the sugar and salt through. Tip in 125ml milk, hunch this through to incorporate, if it appears dry pour in reasonably extra milk. You would possibly per chance per chance or would possibly no longer need the total milk. It depends on how dry your flour is. The dough would possibly aloof be at ease and supple but no longer wet and sticky.
2. Liberally flour the work flooring – tip your dough onto the work flooring and evenly mud the tip with extra flour. You would possibly per chance per chance be ready to rub reasonably of flour in your rolling pin as effectively. Roll it out very gently to 2cm – 3cm thick slab. Don’t roll it out larger than once otherwise it would turn into tricky, moreover to incorporating extra flour which you don’t are searching for to design.
3. I hang you obtain the most effective outcomes if you happen to utilize a titillating metal cutter. Flour the cutter first and slit abet the scones with one titillating tap to switch straight through the scone. Don’t twist the cutter either, just appropriate empty it out onto your lined baking sheet. This would possibly per chance per chance aloof give a nice even rise. You would possibly per chance per chance be ready to glaze them with milk or egg to obtain them sparkling and moderately, or simply appropriate leave them simple. Bake on a excessive shelf in a preheated 210˚C oven for 10 to 12 minutes till risen, aloof faded but reasonably golden on high. Serve warm with butter and jam.