Sweet scone biscuits



Ingredients 8
Servings 30
Time 10 mins

Ingredients

  • 2
    kg
    cake flour
  • 40
    ml
    baking powder
  • 5
    ml
    salt
  • 240
    g
    butter or margarine, cut into cubes
  • 250
    ml
    white sugar
  • 250
    ml
    milk
  • 2
    large eggs, beaten
  • 1
    extra egg for glazing, beaten
 

Method

20 mins
 

1 Preheat the oven to 180 °C. Lightly grease a baking sheet.

2 Sift cake flour, baking powder and salt into a large bowl. Lightly rub butter or margarine in with your fingertips until it resembles coarse breadcrumbs. Stir in the sugar.

3 Combine the milk and two beaten eggs in a separate bowl. Gradually stir it into the flour mixture with a blunt table knife. Add enough liquid to make a soft but not sticky dough. The dough should stick together and pull away from the sides of the bowl, leaving them clean.

4 Turn the dough onto a floured surface and knead for about 3 minutes or until it forms a ball. With lightly floured fingers, press or roll the dough until it is 3 cm thick.

5 Cut out the scones with a 5 cm diameter cookie cutter. Put the scones on the baking sheet. Gather the dough trimmings, lightly knead and cut out the last scone. Brush each scone with extra beaten egg (egg-wash). Bake in an oven for 12-15 minutes. 6 Serve warm as is or with butter. 

 

 

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