Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up the best basic scones (recipe courtesy of Better Homes & Gardens)

Ingredients 

3 cups self-raising flour

100g unsalted butter, chopped

1 cup milk

Extra flour, for dusting

Jam and whipped cream, for serving

Method

1. Preheat oven to 220C. Dust an oven tray with extra flour. Sift flour into a large mixing bowl. Add butter. Use your finger tips to rub  butter into flour until mixture resembles breadcrumbs.
2. Make a well in the centre. Add milk and mix with a butter knife until mixture comes together to form a soft loose dough. Turn out onto a floured surface and knead briefly (about 30 seconds) until dough is smooth.
3. Use the palm of your hand to press dough into a 2cm thick round. Use a 5cm cookie cutter to cut 12 rounds from dough. Place rounds onto prepared tray, about 2cm apart. Dust with a small amount of flour.
4. Bake for 12 minutes or until golden brown. Transfer to a wire rack to cool. Serve warm or at room temperature with jam and cream.

COOK’S TIPS

• If you don’t have a cookie cutter on hand, just form the dough into a rectangular shape. Use a sharp knife to cut dough into 12 rectangles.
• You can re-roll any scraps but try to limit the amount of times you re-roll to once, as the scones wont be as light and tender.
• Wrapping warm cooked scones with a clean tea-towel will give them a soft crust.
• If the weather is really cold, and your finding it hard to soften your butter at room temperature, chill your butter and grate it. This will make it easy to incorporate it into the flour.

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