Preheat you oven to 200ºC.Using a fine sieve sift the flour, bicarbonate of soda, salt and cream of tartar into a mixing bowl, add the cold butter cubes and rub until the butter combines with the dry ingredients. The mixture should feel like damp sand. This can be done with a mixer should you not want to do it by hand.Add the milk and mix briefly until just combined, turn the mixture out onto a heavily floured surface and knead lightly until you have a soft dough. The dough will be quite wet initially, but it will come together quite quickly. Add a bit more flour should you feel the need to.Roll the dough out to a thickness of about 3cm and, using a round cookie cutter (6cm diameter), cut out your scones. You will probably need to re-roll the dough to get 12 out of the batch.Place the scones on a lined baking tray and brush the tops with the beaten egg, bake in the pre-heated oven for between 10 to 12 minutes.Serve immediately with butter, jam and cream.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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