Scottish Scones

Scones, like bread or cake can easily be served as a single serving either for breakfast, tea or snacks.  I love trying out different recipes for scones which are being enjoyed by many people from most countries, and each recipe has slight difference in terms of texture, taste and ingredients.

If you prefer a plain scone without any spice and with a rich milky taste and soft texture, this is one recipe which will surely suit your taste bud.

Ingredients:
500g Self Raising Flour (sifted)
75g Caster Sugar
200ml Milk + 1 tbsp
100g unsalted butter (cubed, slightly soft but still cold)
Pinch of salt
1/2 egg (for brushing on top)
2 tbsp milk (for brushing on top)

Methods:

1. In a bowl add flour, rub in butter using your fingers until mixture resembles breadcrumbs.  Add in caster sugar, give it a mix, then add in milk in 3 batches with the final 1 tablespoon to add in last  (if necessary) until a dough is formed. Be careful not to over mix as that will makes the scones tough and not soft and crumbly.
2. Turn the dough onto a floured surface, roll out to about 1/2 inch thick and cut using a cookie cutter.  Press remaining loose dough together and cut out more scones.  
3. Place scones on lightly greased baking tray.
4. Bake in a preheated oven of 200 degree Celsius for about 15 minutes or until scones have risen and is golden.
5. Transfer to a wire rack.
6. Serve warm with butter and jam/preserves of your choice, or any other toppings.

Tips: I place leftover scones in an airtight container in the fridge.  To consume I will toast them in a bread toaster until hot and it still taste as delicious as the freshly baked ones.

I adapted this recipe from FOOD PARAISO with amendments.