Preheat the oven at 220˚.
Spray oil on a baking tray and line it with baking paper.
After washing your hands and drying them, place 60 grams of butter in a medium sized bowl.
Then place 2 cups of self raising flour into a sifter and sift until all of its in the bowl along with the butter.
Use your fingertips and break up the butter into the flour, into little pieces. The end result should like a bit like breadcrumbs.
Add a pinch of salt.
Pour 3/4 of a cup of milk into a measuring cup, and pour all the milk into the mixture.
Then get a knife or a hard spatula and mix the mixture together, by cutting through the mixture and folding it. When your mixture is well mixed, clean your hands and join all the mixture together.
Get out a chopping board, and spread flour evenly on it. x
Put the mixture onto the board and think of the mix as a clock with 12, 3, 6 and 9. Fold 12 over to 6 and push down. Then turn the mixture 45˚, so the 3 becomes 12. Repeat 5-6 times, until smooth.
Get out a rolling pin, and roll the mixture out, so it has a height of about 1-2 cm.
Use biscuit cutters, and cut the scone mixture and place it evenly on the baking tray, continue with the rest. Use your index finger to push the mixture out of cutter. Brush over the scones with milk.
Put them into the oven for about 10-15 minutes. Once they are golden brown, take them out of the oven and let them cool on a cooling rack.
Cut them in half and add jam, then whipped cream.
Now enjoy and eat them with tea!
- 2.0c Self Raising Flour
- 1.0c Milk
- 30.0g Butter
- 1.0pch Salt
- Whipped Cream