These Foolproof Scones are exactly what the name suggests - foolproof. I was given this recipe for Scones about 25 years ago, and have had success every single time throughout the years. In fact, I have had many people over the years compliment me on their fluffiness, lightness - and ask me for the recipe. Well, here it is - complete with video demonstration.
4 cups self-raising flower
2 dessertspoons white sugar
2 tablespoons unsalted butter
2 cups milk
Preheat oven to 230°C.
In a small bowl, beat the egg with the sugar.
In a small saucepan, melt the butter. Add the milk to the melted butter.
In a large bowl, sift the self-raising flour.
Add the egg/sugar mixture to the flour. Add melted butter/milk mixture to the bowl.
Mix together with a knife, by turning the bowl and continually cutting through the mixture - do NOT use a spoon as this will only work to eliminate the air in the mixture
Sprinkle your bench with a generous amount of self-raising flour, and scrape the mixture out of the bowl onto the flour. It should be a very wet and lumpy-looking consistency.
Using your fingertips (dipped in flour), gently push the mixture out until it is about an inch thick.
Use a Scone cutter (dipped in flour), to cut your Scones out - this mixture will give you approximately 24 Scones.
Place the Scones on a greased baking tray - close to eachother. Scones LOVE company - and place on the middle shelf in your oven for only 8-10 minutes.
Don't be tempted to cook them any longer. Providing your oven has been pre-heated, this will definitely be the correct time. Any longer, and they will start to burn on the bottom.