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Yields12 Servings

 2 cups self-raising flour
 1 pinch salt
 30 g butter
 ½ cup milk
 ½ cup water
 ½ tsp BakeAid (substitute with 1/4 tsp Relief OR 1 tsp Digest Easy)

1

Preheat oven to 220ºC.

2

In a bowl mix together flour and salt. Add the butter and rub in lightly using your finger tips to form a breadcrumb like consistency.

3

Combine milk, water and Bake Aid or substitute. Make a well in the centre of the flour and pour in the liquid. Mix quickly with a knife to form a soft dough.

4

Turn onto a floured board (use gluten free plain flour or rice flour) Knead lightly.

5

Press out until 2cm thick and then cut with a scone cutter and place close together on a tray lined with baking paper.

6

Bake for 10-12 minutes until golden and the scones sound hollow when tapped.

Cool wrapped in a clean tea towel on a wire rack.

Ingredients

 2 cups self-raising flour
 1 pinch salt
 30 g butter
 ½ cup milk
 ½ cup water
 ½ tsp BakeAid (substitute with 1/4 tsp Relief OR 1 tsp Digest Easy)

Directions

1

Preheat oven to 220ºC.

2

In a bowl mix together flour and salt. Add the butter and rub in lightly using your finger tips to form a breadcrumb like consistency.

3

Combine milk, water and Bake Aid or substitute. Make a well in the centre of the flour and pour in the liquid. Mix quickly with a knife to form a soft dough.

4

Turn onto a floured board (use gluten free plain flour or rice flour) Knead lightly.

5

Press out until 2cm thick and then cut with a scone cutter and place close together on a tray lined with baking paper.

6

Bake for 10-12 minutes until golden and the scones sound hollow when tapped.

Cool wrapped in a clean tea towel on a wire rack.

Scones