Ingredients
240g self raising flour
1 tsp salt
3 small stock cubes
of your choice
30g butter
at room temperature
¾ cup milk
approximately
Flour
extra to roll and dust
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 Oven
- 1 Oven tray
- 1 Large bowl
- 1 Sifter
- 1 Round cutter or small glass
- 1 Rolling pin
Instructions
- Turn oven to 160’C. Lightly grease an oven tray.
- Sift together flour and salt in a large bowl.
- Crumble stock cube into mixture and stir through well.
- Rub butter into the flour mix, by rubbing between fingertips until it becomes a breadcrumb-like consistency.
- Stir in milk slowly until the mixture comes together to form a soft dough. This may take less or more milk depending upon the brand of flour you use.
- Turn dough out onto a floured surface and gently knead and roll out to a 3cm thickness.
- Cut out scones with a small glass or round cutter and place on baking tray with about 1/2 cm between each scone. Brush with milk if desired.
- Bake in oven for 8-10 minutes until light golden brown on top.
- Serve warm with butter and/or cheese.
Notes
Tip
This is family-friendly recipe so get your kids to help you.
Variation
If you are using powdered stock, 2 teaspoons is ample.
Storage
Keep the scones in an airtight container for up to 5 days or freeze them in an airtight container or ziplock bag for up to 1 month.
