Scones
ONE of the first things Cathy Sharp learned to bake, scones remain a special occasion treat for the Wodonga dance shop owner.
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The recipe may seem simple but can take time to master.
Ingredients:
1oz (28gm) butter
8oz (227gm) self-raising flour
Pinch of salt
About ½ cup of milk, maybe less
Method:
Sieve flour and salt.
Mix butter with finger tips in flour to make a fine bread crumb mix.
Add enough milk to make a firm dough.
Knead well on floured bench. Roll out to about 2.5cm. Cut out with scone cutter or cut into 4x4cm squares.
Place on greased tray. Brush tops with a little milk.
Bake in hot oven for about 12 minutes or until scones are golden and risen.
Wrap up in a tea towel on a cooling rack.
Enjoy with butter, jam and cream or toasted.
