My six year old daughter Dana was given the job of cooking scones for her homework. It was all about measuring accurately. The school issued a recipe that actually produced quite nice scones.
Dana's Scones
Light and fluffy scones. Perfect for making with kids.
Ingredients
- 225 grams self raising flour
- 40 grams butter / margarine
- 1 1/2 tablespoons caster sugar
- Pinch of salt
- 1 tablespoon sultanas
- 150 ml milk
- 1 tbsp more milk for glazing
Instructions
- Pre-heat oven to 220º C (fan 200º C)
- First sift the flour into a bowl
- Rub the butter into the flour, using your finger tips
- Next stir in the sugar and salt
- Then take a knife and use it to mix in the milk little by little
- Now flour your hands and knead the mixture into a soft dough. You may need to add a drop of milk if it feels dry, or add a little flour if it is too sticky
- Sprinkle some flour onto your board and pat out the dough until it is 2 to 2.5 cm thick
- Take a pastry cutter and place it on the dough, then tap it so it goes straight through the dough (don't twist it) - we use a child's plastic cup that is 7.5cm in diameter
- After you have cut as many scones as you can, knead the leftover dough together and repeat steps 6 and 7 until you have used all the dough
- Place all the scones on the baking sheet
- Glaze each scone with milk
- Bake in oven at 220º C until golden brown (10-15 minutes)
Notes
Standard recipe makes six. Double recipe for a more generous afternoon tea for the family.
Dana’s cooked scones