Description
Serve plain, or with a little margarine or jam.
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Meal Category | Afternoon Tea Morning Tea Snacks |
| Nutritional Category |
Ingredients
| 2 | Cup | flour (self raising) |
| 1 | Teaspoon | sugar |
| 1⁄4 | Teaspoon | baking powder |
| 1 | tbsp | butter |
| 1⁄2 | Cup | dried fruit |
| 1⁄2 | Cup | raw nuts |
| 1 | Cup | milk (skim, or low-fat) |
Instructions
- Preheat the oven to 230°C.
- Lightly spray an oven tray with oil, or line with baking paper.
- Sift the flour, baking powder and sugar into a bowl. Rub in the butter with your fingertips until mixture resembles breadcrumbs.
- Add the nuts and dried fruit and mix well.
- Add all the milk at once and with round bladed knife, use a cutting action to mix the ingredients until evenly combined. Gently knead until you have a soft dough
- Roll out the dough into a 1½ cm thick square, then cut into rounds with a scone cutter or upside-down glass.
- Place the scones on a greased oven tray and brush the tops with a small amount of extra milk.
- Bake for 7-10 minutes, or until the tops are golden and sides are firm.
- Lift onto a cooling rack, or if they are to be eaten immediately, wrap in a tea towel to keep warm.
- Serve plain, or with a little margarine and/or jam.
Nutritional Information (per serve)
- Energy: 743kJ
- Total Sugar: 0.5g
- Protein: 5g
- Sodium: 17mg
- Calcium: 52mg
- Total Fats: 5g
- Saturated Fats: 2g
- Iron: 2mg
- Carbohydrates: 28g
- Fibre: 2g
Notes
The secret to a beautifully light scone is not to over mix the dough! Let the tips of your fingers do all the work.
If the mixture is too dry, simply add a little extra milk. The mixture should ideally be soft, but not sticky. If it is a little sticky, coat your hands with a little flour and continue to gently knead the dough.
Using room temperature milk, instead of cold milk from the fridge requires less mixing when combining your ingredients, thus creating a lighter texture in your scones.