Yield: 12 servings
|8 ounces||Self-rising flour; sifted|
|1½ ounce||Butter; at room temperature|
|5 ounces||Milk; skim|
Preheat oven to 425 deg. F.
Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips (do not over handle). Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough -- adding a drop more milk if it feels at all dry. (Tip: Try not to over handle it or make it too wet).
Turn dough out onto a floured pastry board and roll it out to a thickness of not less than ¾ inch using a lightly floured rolling pin (you can just pat it if you wish). Take a 1-½ or 2" biscuit cutter and cut out scones ~- tap straight down to cut, do not twist. Reshape the trimmings and cut again until all the dough is used.
Place the scones on a greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes, should be a golden brown. Cool on a wire rack and eat them slightly warm. Always eat as fresh as possible as they go stale quickly.
Suggested toppings: butter and strawberry jam (or variations thereof).
Raisins can also be added before cooking, this would increase the carbohydrate content.
NOTES : Nutrition Information: 2.3g Protein; 16.2g Carbohydrate; 0.6g Fiber; 3.1g Fat; 102½ Calories.
Recipe by: Delia Smith's Cookbook Converted by MM_Buster v2.0l.