1. Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and
process briefly to mix them.
2. Cut the butter into pieces and add it to the bowl with the sugar.
3. Process for 5 - 7 seconds, or until the mixture resembles fine breadcrumbs, then, with
the machine running, gradually pour the milk in through the feed tube.
4. Process for about 10 seconds or until a sticky mixture has formed.
5. On a well floured surface knead the dough lightly then roll out to 1.5cm thick and
using a 5cm pastry cutter, cut out the scones.
6. Place them on a greased baking tray and bake in a hot oven 220° C (gas mark 7)
for 10 - 15 minutes or until well risen and browned.
7. Cool on a wire rack.
Variations:
Cheese Scones : Replace the sugar and with 50g grated cheddar cheese to the dry
ingredients together with a pinch of dry mustard. Finish as above.
Sultana Scones : Add 50g sultanas to the processed ingredients and pulse to stir in, after
adding the milk. Finish as above.
Scones
56
Preparation: 5 min
Serves 4
250g plain flour
160ml milk
25g caster sugar
50g butter
½ tsp baking powder
1 pinch of salt
BREAD & BAKING
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