Regular Scones

• 350g all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 113g butter
• 1 tablespoon sugar
• 3/4 cup milk
• 1 egg lightly beaten

Makes 8 scones

1. Preheat the oven to 205º C.
2. Sift the flour, baking powder, salt and sugar.
3. Rub in the butter until the mixture resembles course crumbs.
4. Slowly add the milk and egg and stir until just combined. The mixture should be sticky and moist and slightly lumpy.
5. Place the mixture on a lightly floured surface and knead gently to a smooth dough.
6. Roll out the dough to 1/2" thick.
7. Cut out the scones and place on a lightly greased baking tray.
8. Prick the scones very lightly with a fork.
9. Bake in the centre of the oven until golden brown (approx 10-15 minutes).
10. Turn out onto a wire rack and cool.

These scones are delicious warm with a little butter or cold with some freshly whipped cream and raspberry jam.

The key to making light scones is to be as quick as you can when mixing the ingredients and knead the dough lightly. The less time you spend with your hands in dough, the lighter they will be!