Scones â€” Light as a featherÂ©
(My Original Recipe)
- 4 cups Self Raising Flour OR All Purpose flour with 8 tsp Baking Powder. (2 tsp per cup of flour OR as per instructions in your part of the world for same quantity of flour.
- 1/4 tsp Salt
- 2 tsp Sugar
- 1/2 cup Water
- 3/4 cup Milk
- 1/4 cup Yoghurt
- 60g Butter
- 1 tsp vanilla essence
In a Food Processor (or adapt ingredients to mixer or hand):
Process flour, salt and sugar until mixed through.
Add butter and process about 30 seconds to rub through butter.
Add milk, water, vanilla and yoghurt.
Process for 10-15 seconds or so until mixture comes together.
Remove dough and let stand 5 minutes.
Roll out dough to about 1/2 inch (12.5mm) thick (No need to measure with ruler, he! he!)
Cut out scones with scone or cookie cutter and place close together on greased tray. brush tops with milk.
Bake 210Â°C for approximately 15-20 mins until browned on top and cooked through. Some recipes suggest a hotter oven but I prefer 210C.
Let cool on rack.
Serve hot or leave until cooled and store in airtight container or freeze.
They can be freshened up later (couple of days) in microwave for a few seconds where they will appear as fresh baked.
Serve with strawberry or raspberry jam, jelly or conserve (depending on local terminology) and lavishings of fresh whipped cream.
Contrary to popular belief of olden day grandmothers, this recipe does not have to be handled with kid gloves, double or tripple sifted, quickly quickly or with the utmost gentleness and with as little handling as possible,supposedly to get the air into the flour,etc etc etc. I think this was perpetrated by the said grannies to boost their egos with the success they were having and to give excuses why others could not make scones!