Prep: 0 hr 10 min
Cook: 0 hr 10 min
Servings: 10 to 12 scones
While they seem simple, scones can be tricky – many people report experiences where their scones turn out like rock cakes. A good scone will have a short ‘crumbly’ texture and will be ‘fluffy’ rather than tough and doughy.
Some tips for perfecting your scones:
225g Kialla White Unbleached Flour OR Kialla Self-Raising Flour
50g butter (cold)
30g castor sugar
a good pinch of salt
4 level teaspoons baking powder (no need for baking powder when you use Self-Raising Flour)
Approx 170ml milk (you may add more or less depending on the dough)
Bored with plain scones?
Add 50g- 100g of mixed dried fruit, chopped dates, or fresh blueberries. You can use frozen blueberries if they are in individual peices.
Leave out the sugar and add 50g of grated cheese instead. You can use cheddar, parmesan or gruyere. Add some sprigs of rosemary as well.
Substitute honey, syrup, or treacle instead of sugar. You will need to use a little less milk as these ingredients will add moisture to the dough.