This recipe is adapted from foodie icon Dorah Sitole’s recipe book, 40 Years Of Iconic Food. Dorah was known for her light and delicious scones. This recipe is fool proof.
Prep Time: 20 minutes
Baking time: 15 minutes
Makes about 18 scones
- 4 cups (480g) self-raising flour
- 2 rounded teaspoons (10ml) baking powder
- ½ teaspoon salt
- 1 cup (200g) castor sugar
- 75g butter, at room temperature
- 3 large eggs, whisked
- 1 cup (250ml) milk
- Preheat oven to 220° Lightly grease two baking trays.
- In a large bowl, sift together the self-raising flour, baking powder and salt. Add the sugar.
- Add the butter and rub in using your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs.
- Place the whisked eggs in a measuring jug and make up the quantity of liquid to 300ml with the milk. Set aside about 2 tablespoons of the egg/milk mixture in a separate cup for glazing the scones later.
- Gradually add the egg/milk mixture to the dry ingredients, use the pastry cutters or two knives to mix the liquid into the dry ingredients until you have a soft dough.
- Turn dough onto a lightly floured surface and flatten out by patting lightly with your hand, or use a rolling pin, to a thickness of 2 cm. Use a 5 cm fluted cutter to cut out the scones.
- Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
- Arrange scones on prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack. Serve fresh spread with jam, lemon curd and cream.
Tip: The secret of light and fluffy scones is not to handle them too much before baking. Over handling the dough makes the baked scones tough and dry. A mixture that is slightly wet, and sticky will also result in a better scone with a good rise.