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Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. Cut the butter into pieces and add it to the bowl with the sugar.
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.
Process for about 10 seconds or until a sticky mixture has formed.
On a well floured surface knead the dough lightly then roll out to 3/4" (1.5 cm) thick and using a 2" (5 cm) pastry cutter, cut out the scones. Place them on a greased baking tray and bake in a hot oven (220°C, 425°F, Gas 7) for 10-15 minutes or until well risen and browned. Cool on a wire rack.
Variations :
Cheese Scones :
Omit the sugar and add 2 oz (50 g) grated cheddar cheese to the dry ingredients together with a pinch of dry mustard. Finish as above.
Sultana Scones :
Add 2 oz (50 g) sultanas to the processed ingredients after adding the milk. Fininsh as above.
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Preparation : 15 min
Cooking : 15 min
Ingredients
(for 8 serves) 8 oz (250 g) plain flour
pinch of salt
1 oz (25 g) caster sugar
2 tsp baking powder
2 oz (50 g) butter
1/4 pt (150 ml) milk |
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