Have you ever tried to make scones and despite the recipe showing light fluffy scones, you end up with Bullets? Here I share my absolute easy-peasy recipe that is good for savoury or sweet scones at anytime.
To start with and here is the secret – you need a bread & butter knife, and warm milk. Those 2 tricks make the biggest difference to this recipe.
The point is, many people treat scones like bread and knead the hell out of them. DON’T!!!! Touch them as little as you can and in fact, use a bread & butter knife instead of a spoon, paddle or other utensil. The other trick is warm milk – not hot. If you add cold milk, it hits the flour which reacts and pulls together. Warm (blood temp) milk just gently eases itself into the mix.
Here I make Cheese & Onion scones, but the same recipe is good for sweet scones or even, make a basic mix and drop on top of a stew to make dumplings.
3 cups sifted Self-Raising Flour
1 cup warm milk
1 cup grated cheese
1/2 cup diced onion
1/2 cup diced parsley.
Add grated cold butter to the sifted flour, mix through with a knife. Then add onion, herbs and grated cheese, lastly use warm milk, not too sloppy but enough to mix together.
Tip onto a board and pat into place. DO not roll out or over-work. Once cut into shape, put on baking tray and dab with milk and cheese.
Bake for 20 minutes, turn tray around and bake for a further 5 minutes.
Best serve warmed with butter and a cup of tea.
Add diced capsicum, bacon, olives or different cheeses for savoury.
Add sultanas, chopped apple and cinnamon for sweet.