Always prefer to make a small batch so just used one and quarter cup of flour. With this recipe you could get 9 x 2.5 in scones, just sufficient for the small family.
Making scone is almost the same as baking pie or tart. This requires you to blend dry ingredients with cold butter using your finger tips until it resembles bread crumbs. The secret of good scones are not to handle the dough too much before baking. It should be sticky and not too dry. Dip your cutter in flour each time before cutting out the dough.
Despite containing no eggs in the recipe, the scones are well risen, feather light, soft and utterly delicious.
My family enjoyed them fresh from the oven without any preserves or butter but prefer to add one more apple next time I bake them.
APPLE & RAISIN SCONES
1 1/4 cups all purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup cold butter
1 granny smith apple grated
1/3 cup raisin
1/4 cup milk
extra milk for topping
In a bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs.
Add in milk and forms into a dough, fold in the grated apple..
Turn onto floured surface, knead gently 6-8 times. Divide into 2 portion.
On floured board, stamp out each portion into 2.5 in rounds. Complete the rest of the dough.
Transfer rounds onto baking sheet, brush tops with milk. Preheat oven at 180 C.
Bake until golden brown for 20 minutes.
Remove from pan to a wire rack. Serve warm.
Other breakfast recipes:
Kaya Pancake Muffin
3 Ingredients Oatmeal Cookies
Egg Free French Toast
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