By Chelsea Sugar
Page views: 171157Perfect for morning or afternoon tea. Whether savoury or sweet, serve these scones warm with melted butter - classic and delicious!
6 reviews
2 cups (250g) plain flour
1 tsp cream of tartar
½ tsp baking soda
1 pinch of salt
¼ cup (50g) margarine or butter
⅛ cup (30g) Chelsea White Sugar
½ cup of milk (room temp)
2 Tbsp milk extra
Preheat oven to 220°C. Line a baking sheet with baking paper if needed.
Sift flour, cream of tartar, baking soda & salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar & enough milk to mix to a soft dough
Turn out onto a floured surface, knead lightly & roll out to a 1 1/2cm thickness.
Cut into squares or rounds & place on the baking sheet or tray.
Brush with the 2 tablespoons of milk to glaze.
Bake at 220°C for 10mins & then cool on a wire rack .
Serve cut in half, spread with butter & jam and whipped cream for a classic afternoon tea.
Variation: add 70g of chopped dates to the mixture before kneading for date scones.
Finally I can make scones.
Never fail recipe
The only problem have with this recipe is that I only got 8 out of my batch, did anyone else have the same problem?
Won't make these again. Cream of tartar does not leave the scone light and fluffy like baking power.
good all purpose scone recipe
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