Recently I've been eating sweets for breakfast. I bought some raspberry jam and wanted to make some bread to eat it with but didn't really want to make a sandwich bread again. First I was attracted by homemade english muffins (which I will be definitely trying) but this time I made simple scones. I couldn't think of anything easier to make. They're flaky and slightly salty what I really loved. The combination of sweet and salty is always a winner. But I'm sure these would taste fine with cheese or any other spread too.
250g/2 cups self-raising flourpinch of salt
30g unsalted butter
125ml/1/2 cup milk
80ml/1/3 cup water
milk, extra, to glaze
1) Preheat oven to 210 deg. C. Line a baking tray with parchment paper.
2) Sift the flour and salt. Add the butter and rub in lightly using your fingertips.
3) Make a well in the centre of the flour. Add almost all of the milk and water. Mix with a flat-bladed knife to a soft dough, adding more liquid, if necessary.
4) Turn the dough out onto a lightly floured surface. Knead breafly until smooth. Press or roll out the dough to form a round about 1-2cm/1/2-1/3inch thick.
5) Cut the dough into 5cm/2inch rounds. Place them on your baking tray and glaze with milk. Bake for 10-12 minutes or until golden brown. Serve with jam or whatever you like!
Makes 12 scones.
