Quick and Easy Plain Scones

Wow, these scones were really good! This was the second time I made scones! Haha! I know right, I was just so overwhelmed with the result because I failed at my first attempt. 😂

I have to thank a friend who have taught me how to do it properly via Facebook video call all the way from HongKong.

It was fun! Am neither a kitchen expert nor a pastry chef — but I just love doing something new. And baking is one of the things I love to do in 2019.

Well, I know it’s not ideal for paleo diet but once in a while I want to satisfy my cravings and my husband’s request (he loves my scones). Next time, I’ll try paleo scones recipe.

*Recipe is not mine. I got it from a friend. I love sharing it — who knows, maybe someone like me would want also to try it for the first time!

Ingredients

8 oz self-raising flour, sifted (225g)
1 1/2 oz butter (or margarine) at room temperature (40g)
1/4 pint milk (150 ml) – any milk of your choice
1 1/2 tbsp. caster sugar or you can use stevia (to taste)
a pinch of rock salt
a little extra flour
a baking sheet, greased

Instructions

Pre-heat the oven to gas mark 7, 425F (220C)
Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips.
Stir in the sugar and salt, then add the milk little by little. Flour your hands a little and knead the mixture to a soft dough – adidng a drop more milk if it feels dry.
Turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch (2cm) using a lightly floured rolling pin.
Take a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) and place it on the dough, then tap it sharply so that it goes straight through the dough – don’t twist it or the scones will turn out a peculiar shape.
After you have cut out, as many scone shapes as you can , knead the dough trimmings together again and repeat until you have used it all.
Then place the scones on the greased baking sheet, dust each one with little extra flour and bake near the top of the oven for 12-15 minutes .
When cooked, scones will have turned a crisp golden brown . Cool on a wire rack and eat them slightly warm – because it is more tastier when it is crispy on the outside and soft and light inside. It’s perfect with homemade raspberry or strawberry jam.