To make the pastry for a batch of basic sweet scones you will need:
- 8 oz, 225 G, 2 cups of self-raising flour.
- 2 oz, 50 G, half a stick, butter or margarine, taken straight from the fridge.
- a quarter of a pint, 150 ml, 5 fl.oz, or 3-quarters of a cup of milk.
- 1 and a half level tbsps of caster or fine grade sugar.
- a tiny pinch of salt.
- flour for dusting.
- a little extra milk.
- a little extra margarine to grease the tin.
(If you want to make a cobbler scone topping for a stew or casserole, simply leave out the sugar).
- Pre-heat the oven to Gas Mark 7, 425 F, 220 C, 200 fan.
- Grease a shallow, oblong baking sheet, (Swiss roll tin or cookie sheet).
- Sift the flour and salt into a large mixing bowl.
- Keeping your hands as cool as possible, rub the butter into the flour, using your fingertips, this will not take long with such a small amount of fat. (Please see my how do I do that, glossary section on making pastry for more detailed information).
- Now, stir in the sugar.
- Using a round bladed knife, mix in the milk a little at a time and when it has all been added, flour your hands and bring the mixture into a ball in your bowl. You may need to add a little more milk at this stage and then bring it together again, if you can still feel bits of dry flour in the bottom of your mixing bowl.
- Put your dough on a floured board and knead it slightly.
- Now, using a floured rolling pin, lightly pat and roll it out to a thickness of about three-quarters of an inch, 2 cms. Use a 2 inch, 4.5 cm pastry cutter, to make the scones.
- Place them a little way apart on your greased tin and bake according to your recipe instructions.
(Please see my recipe for plain, sweet scones for more detailed information).