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Home / Eat Well / Recipes
12 min
for
10
people
Herald on Sunday
By
Grant Allen
One of New Zealand's first food writers, Tui Flower was the food editor of theNew Zealand's Woman's Weekly from 1965-1984, and here, she shares her recipe for the classic plain scone.
Plain Scones
| 4 tsp | Baking powder |
| 2 cups | Plain flour (Main) |
| 1 pinch | Salt |
| 1 Tbsp | Sugar |
| 30 g | Butter, (or 50g) |
| ¾ cup | Milk |
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Directions
- Preheat oven to 200C. Position oven rack in top third of oven. Prepare oven tray by either lightly greasing or dusting with flour.
- Sift flour, baking powder and salt into a bowl and stir in sugar.
- Put butter in a measuring cup and melt in microwave. Add milk to make up to the 1 cup measure.
- Tip into dry ingredients and quickly stir to combine to get a soft, slightly tacky dough. It may be necessary to add a little more milk.
- Turn onto a lightly floured surface and draw together to form an even block. Pat out to about 2-2 ½ cm thick piece. Flour the knife and cut into even-sized scones.
- Place close together on prepared tray. Bake about 12 minutes until risen and golden. Remove from tray onto a wire rack or into a cloth.
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