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).