This recipe is especially for busy mums who need a quick and simple scone for those last minute snacks. Designed to make on the go with no need of "exactness".
Ingredients: -3 Handfulls -Self raising flour (add about a tspn of baking soda if using plain flour) -50-60g -butter (just using the guidlines on the pack of butter at 50g intervals) -2 splashes -Milk -1 & 1/2tspn sugar pinch -salt -2 pinches -extra flour for sprinkling -A couple of teaspoons of milk for milk wash
Method: -In a mixing bowl, add flour, sugar, salt and cold hard butter (straight from the fridge) roughly cut into small pieces. -Using your fingertips rub the butter into the flour mix giving a "breadcrumb" consistency. (A couple of pieces of butter can still remain in small pieces doesn't all need to be rubbed in, it gives it a nice crumbly scone). -Add a splash of milk, start to combine into a dough, then add the second splash judging how much more you need to give a soft, but just a little short of "sticky" dough- it needs to be "just beginning to be sticky" consistency. -Using a pinch of flour, flour your surface where you will roll out your dough. -Sprinkle a second pinch of flour on top of the dough, roll out to a thickness of about two and half to three centimetres. -Cut with a floured cutter going straight down and up in one clean action NO twisting. -Using a pallet knife (or similar) lift and place onto baking tray. -Pour about a teaspoon of milk in a cup/bowl and using a brush give a milk wash on the tops of the scones taking care that the milk doesn't drip down the sides, otherwise it till not rise evenly. (If you do not have a brush, you can just use your finger to spread the milk on the tops. -Bake for 15 mins at gas mark 7, -220 degrees Celsius (gas mark 6, -200 degrees Celsius for fan assisted ovens). The tops and bottoms should be lightly golden, and feel like a thin crust has formed on the top. -Remove and place on wire rack to cool, enjoy hot/warm with your favourite accompaniments.