Afternoon tea isn't an occasion unless traditional scones -and perhaps crustless finger sandwiches - are on the table.
- 2 cups self-raising flour
- 30 g butter, chopped
- 1/2 cup milk
- 1/2 cup water
- jam and cream, to serve
- Preheat oven to very hot, 220°C. Lightly grease a scone tray.
- Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
- Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
- Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.
- Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.