• 3 cups self raising flour
• 1 teaspoon salt
• 60g butter
• 1 ¼ cups milk or buttermilk
1. Preheat oven to 230C or 210C fan. Lightly grease and flour a baking tray. Sift flour and salt into a bowl. Rub in butter until mixture resembles coarse breadcrumbs.
2. Add nearly all the milk at once and mix in quickly with a knife. Add remaining milk if needed and pull dough together into a rough ball. Turn out on to a floured board and knead by turning and pressing with heel of hand 3 or 4 times. Pat out to a 2cm thick round and cut into 4cm rounds with a floured cutter. Gather scraps together, knead lightly and cut out.
3. Place scones close together on a lightly greased baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden. For soft scones, wrap in a tea towel as soon as they come from oven. For crusty scones, do not wrap, cool slightly on a wire rack. Serve warm with butter or with jam and cream.
Fruit scones – follow recipe for scones, stirring in 1-2 teaspoon sugar and ½ cup sultanas or currant after rubbing in butter. Add little grated orange or lemon rind can also be added.
Cheese scones – follow recipe for scones, stirring in 1/3 cup grated well-flavoured cheddar cheese, ¼ teaspoon dry mustard and a good pinch of cayenne, after rubbing in butter.
For more great recipes and handy cooking tips from Margaret Fulton subscribe to the free St George Home Chef newsletter at our website www.sga.com.au.