Scones (not biscuits; not giant rock cakes)

This is a recipe for scones, in the Australian-English sense: roughly what are called “biscuits” in North America. I plan to someday add a recipe for the things called “scones” in the USA, but I will call them “Rock Cakes” to keep you confused.

What you need

  • Two cups [500cc] self-raising flour. (If using plan flour, add 2 tsp [10g] of baking powder; if using whole flour, make that 2 1/2 tsp [13g])
  • 1/2 tsp [2g?] salt
  • 2 oz [60g] butter.
  • ABout 3/4 cup [180cc] milk: the amount needed depends on the flour

What you do

  • Sift the flour and salt (and baking powder, if used) into a bowl and then rub in the butter until the mixture resembles bread crumbs.
  • Add the milk and mix to form a soft dough (add more milk or flour if the consistency is wrong).
  • Turn the dough out onto a lightly floured surface and knead lightly.
  • Roll out to approximately 1/2 inch [a bit over1cm] thickness and cut into squares 1 1/2 inches [4cm] on the side (or use a round biscuit/cookie cutter).
  • Place the scones on a lightly greased tray, brush with milk, and bake in a hot preheated over until golden; about 12 minutes.
  • Serve hot with jam and whipped cream (not gravy and pork sausage).
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