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