Name: Sweet scone biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 30 servings
Cuisine: Ingredients
Ingredients: 2 kg cake flour; 40 ml Robertson's baking powder; 5 ml salt; 240 g butter or margarine, cut into cubes; 250 ml white sugar; 250 ml milk; 2 eggs large, beaten; 1 egg beaten

Recipe Disclaimer

Tap for method

Ingredients (8)

2 kg	cake flour
40 ml	Robertson's baking powder
5 ml	salt
240 g	butter or margarine, cut into cubes
250 ml	white sugar
250 ml	milk
2	eggs — large, beaten
1	egg — beaten

Tap for ingredients

Method:

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.