Scones
Scones are versatile. They can be served for morning tea, with soup as a meal, or in place of bread at lunchtime.
3 cups self-raising flour
¼ teaspoon iodised salt
75g (5 tablespoons) margarine
13 ⁄4 cups milk
Sift flour and salt into a bowl. Rub margarine into the flour till it looks like fine breadcrumbs. Add milk and quickly mix with a knife to a soft dough. Add a little more milk if too dry. Knead a few times. Roll or pat the dough to 2cm thick on a floured bench. Cut into 14-16 squares. Place on a floured oven tray. Bake at 200ºC in the middle of the oven for about ten minutes or until brown. Variations: Add ½ cup grated cheese, ½ cup sultanas or ½ cup chopped dates.
Scones are versatile. They can be served for morning tea, with soup as a meal, or in place of bread at lunchtime.
3 cups self-raising flour
¼ teaspoon iodised salt
75g (5 tablespoons) margarine
13 ⁄4 cups milk
Sift flour and salt into a bowl. Rub margarine into the flour till it looks like fine breadcrumbs. Add milk and quickly mix with a knife to a soft dough. Add a little more milk if too dry. Knead a few times. Roll or pat the dough to 2cm thick on a floured bench. Cut into 14-16 squares. Place on a floured oven tray. Bake at 200ºC in the middle of the oven for about ten minutes or until brown. Variations: Add ½ cup grated cheese, ½ cup sultanas or ½ cup chopped dates.
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