Scones

Scones

By
From
The Margaret Fulton Cookbook
Makes
12 scones.
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 cups s.r. flour
1 teaspoon salt
60g butter, cut into small pieces
1 cup buttermilk, (or milk with 1 teaspoon vinegar added)

Method

  1. Preheat the oven to 230°C. Sift the flour and salt into a bowl. Rub in the butter. Make a well in the centre and mix in the milk, adding more milk if necessary to make a soft dough. Knead, handling the dough as lightly as possible, and roll out on a lightly floured surface to 2 cm thickness. Cut into rounds with a floured 4 cm cutter. Place on a lightly greased baking tray. Brush the tops with a little milk. Bake for 10–15 minutes. Transfer to a clean tea towel, and lightly cover with a towel, until required. Serve warm with butter or jam and cream.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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