Classic Scones

CLASSIC SCONES Cooking time: Less than 15 minutes Course: Cakes/baking INGREDIENTS - 2 cups self-raising flour, 30g butter, chopped, ½ cup milk, ½ cup water, Jam and cream, to serve METHOD - 1. Preheat oven to very hot, 220C. Lightly grease a scone tray. 2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips. 3. Make a well in the centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix. 4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife. 5. Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream. Top tip: any leftover dough can be lightly kneaded and rolled out to make extra scones — these will be harder than the first batch due to the extra handling of the dough. Makes about 12