I have decided this year to be more productive in the kitchen as I love cooking and baking just dont get a lot of time to find recipes and then make them.
I have made scones twice over the past two weeks and both times they have turned out really cute and delicious( cute as in the size of them!)
The recipe is really simple which is why I love it (taken from here).
All you need to concentrate on is not over kneading the dough, as this makes them light and fluffy as opposed to rock cakes.
Oh and the best tip I got mid way through my second batch was to lay all the sones touching each other before baking, this gives them more height which is a good thing.
Plain flour for dusting ( tray and tops of scones before baking)
3 cups of self raising flour
80 grams butter (cubed)
1 1/4 cups of milk
Jam and cream to serve (preferably strawberry)
Pre-heat over to 200 degrees. Use the plain flour to lighly dust the tray and surface where you will knead the dough.
Sift 3 cups of self raising flour into a large bowl.
Use your fingers to rub the butter into the flour. It should rub in completely and look like breadcrumbs once ready.
Add 1 cup of milk into the centre of the mix and use a spatula to wind mixture around until it resembles dough. Add the 1/4 cup of milk if required.
Turn dough onto floured surface and knead gently until smooth (dont over knead!)
Pat dough into 2 cm thickness and start cutting out rounds using all available surface area (using a 5cm diameter cutter). Roll mixture together and do remaining rounds.
Place scones on baking tray so that each scone is touching sides gently.
Sprinkle plain flour over tops of scones.
Bake for 20-25 mins or until golden brown. Once ready place on wire rack to cool.
♥ Serve with jam and cream.