Scones

Cheese Scones

6 oz SR flour
1 oz soft butter
2 oz tasty cheese
pinch salt
1 egg
milk

Fruit Scones

8oz SR flour

1oz sugar

2oz soft butter

2oz fruit

Rub to consistency of breadcrumbs and mix to medium soft with egg and some milk.
Roll out gently to 1 inch thickness, cut to shape, bake in hot oven (210 deg) for ~12 min.

Plain Scones

300 g (2 cups) self-raising flour, sifted
55 g (1/4 cup) caster sugar
125 mL (1/2 cup) thick cream
125 mL (1/2 cup) lemonade
40 mL (2 tbs) milk

Method

Preheat the oven to 220°C. Lightly grease a baking tray.

Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2 cm. Use a 6 cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned.