No longer a closely guarded secret...
Ingredients:
4 - 4 1/2 cups self raising flour
300mL cream
300mL water
Method:
Put flour in large bowl (start with 4 cups and add more if required).
Mix cream and water together in a jug.
Make a well in the middle of the flour and gradually add the cream & water mix.
After all the liquid is added the dough should be sticky but still workable. If it's too sticky, add more flour until you can knead it without getting your fingers completely caught in it.
Use medium cookie cutter to cut rounds approx 2 - 3cm thick (depending on how tall you like your scones).
Place rounds on lightly greased tray and brush the top of each with milk or with slightly diluted beaten egg.
Cook in moderate (180C) oven until lightly golden.
When cooked, DON'T cool them on a wire rack. Instead, wrap them in a tea towel so they don't dry out.
Serve with jam and cream
Ingredients:
4 - 4 1/2 cups self raising flour
300mL cream
300mL water
Method:
Put flour in large bowl (start with 4 cups and add more if required).
Mix cream and water together in a jug.
Make a well in the middle of the flour and gradually add the cream & water mix.
After all the liquid is added the dough should be sticky but still workable. If it's too sticky, add more flour until you can knead it without getting your fingers completely caught in it.
Use medium cookie cutter to cut rounds approx 2 - 3cm thick (depending on how tall you like your scones).
Place rounds on lightly greased tray and brush the top of each with milk or with slightly diluted beaten egg.
Cook in moderate (180C) oven until lightly golden.
When cooked, DON'T cool them on a wire rack. Instead, wrap them in a tea towel so they don't dry out.
Serve with jam and cream
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