Ingredients
6 cup Self raising flour
4 tbsp White sugar
100 grams Butter, chopped
2 cup Milk
1 Egg, lightly beaten
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
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Pre-heat oven to 210*C. In a large mixing bowl, rub butter into flour and sugar. Now add milk and mix until dough like. Sprinkle a little flour into a board and roll out to around 1 & 1/2 to 2cm in height. Using a 6cm cookie cutter (or something similar), cut out scones and lay them out (closely) on a greased baking tray. Will make 12 to 15 scones. Brush egg over scones and bake for 15 to 20 minutes until they have risen and are golden brown. Serve with fresh whipped cream and your choice of jam (I like blackberry! ). This batch was my first ever- turned out perfect and so very nice. Definite keeper this recipe, enjoy!