Scones

Who doesn’t love a scone for morning tea?

These are a slightly sweet version which is perfect with jam and cream (not the other way around!).

I also make them with the sugar omitted, and adding a few tablespoons of chopped herbs and parmesan. This herby version I also use as a scone/dumpling topping for stew.

• 1 & 1/2 cup SR flour

• 70g butter

• 1 & 1/2 Tbsp sugar

• pinch salt

• 50mL milk

• 50mL soda water

• extra milk for brushing

Pre-heat oven to 200C

Rub butter into flour with your fingertips until it all looks like breadcrumbs

Add dry ingredients, then with a butter knife mix in milk and soda water using a cutting motion, until it all comes together. Add a little more liquid if needed

Place on lightly floured board or bench top, and press or roll gently until about 1cm thick. Try not to knead or handle and more than you have to, and using a round cutter, press out circles and place on paper lined tray

If you don’t have a cutter, you can use a sharp knife and cut into squares

Any remaining dough can be brought together, rolled out again and cut.

Brush tops with milk and cook for 10 to 15 mins until tops are golden

Cool and halve if using with jam and cream, or eat warm with butter if they’re savoury ones!