This easy-to-mix scone recipe makes preparing this favourite tea-time treat even more practical.
Makes about 6
500 ml (2 cups) cake flour
15 ml (1 tbsp.) Royal Baking Powder
2 ml (1/4 tsp.) salt
80 g butter or margarine
± 200 ml (3/4 cup) milk (or 1/2 milk and 1/2 water)
1 beaten egg and 15 ml (1 tbsp.) milk for glazing
Preheat oven at 200 degrees Celsius. Sift flour, baking powder and salt together. Rub in butter with fingertips until it resembles fine breadcrumbs. Add milk gradually to dry ingredients and mix lightly to form a soft dough. Turn out dough into a lightly floured surface and press to a thickness of about 2cm. Cut out rounds with a cookie cutter, about 7cm in diameter. Place on a greased baking tray with a little space for spreading and brush with egg and milk. Bake for about 20 minutes. Turn out onto a wire rack to cool. Serve with jam, cheese or cream.
Baker’s Tip: Use the basic scone recipe and add 250 ml (1 litre) grated strong cheddar for a savoury alternative.
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Recipe and image: Royal Baking Powder