Classic scones
Classic scones might be just the side dish you are searching for. This recipe serves 4 and costs 51 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 399 calories, 9g of protein, and 13g of fat per serving. 359 people have tried and liked this recipe. It is an inexpensive recipe for fans of European food. It is brought to you by Foodista. A mixture of milk, self raising flour, strawberry jam, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so outstanding. Similar recipes include Classic Scones, Classic Scones, and Classic scones.
Servings: 4
Ingredients:
3/4 cup milk
2 cups self raising flour
strawberry jam and cream, for serving
50g unsalted butter, softened
Equipment:
baking paper
butter knife
oven
spatula
knife
bowl
Cooking instruction summary:
- Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
- Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra milk.
- Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds.
- Arrange scones onto a baking paper lined tray and bake at 220C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
- Serve scones straight from the oven with jam and cream.
Step by step:
1. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra milk.Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds.Arrange scones onto a baking paper lined tray and bake at 220C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
2. Serve scones straight from the oven with jam and cream.
Nutrition Information:
covered percent of daily need
