An Australian prize-winning recipe made with or without egg.
Use a
round 2" diameter scone or cookie cutter.
NOTE: If
you only have a cup of milk, add a whisked egg to the milk. If you are adding
the egg, you must reduce milk to 1 cup.
Preheat oven to 200 degrees C 180 C convection or 390 degrees F.
Place your baking tray/cookie sheet to preheat in the oven.- 3 cups flour
- ½ cup icing sugar
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Put in a
bowl and rub in:
- 60 g (1/4 cup) chilled butter, cubed.
Make a
well in centre. Pour into well:
- about ¾ of 1-1/4 cups milk.
Use a
knife to mix milk through flour to mix to a soft dough.
Add
remaining milk if needed to form a soft dough.
Turn out
onto floured board and lightly knead.
Mixture
should be handled as lightly as possible and patted into shape with hands.
Cut
dough into shapes as desired and brush over with a little milk.
Remove baking sheet from oven and flour lightly.
Place scones on the tray.
Bake
12-15 minutes or until a rich golden brown.
