These lovely light scones are from my Mini Chef: Cooking with Kids cookbook. They're delicious just served with butter, or with whipped cream and raspberry jam. For soft scones, wrap in a clean tea towel for ten minutes as soon as they come out of the oven. For crusty scones, cool on a wire rack.
Makes 12 scones
Preparation time: 15 minutes
Cooking time: 16–18 minutes
Equipment you will need:
Measuring cups and spoons
5–6cm (2–2½inch) scone cutter or glass
1. Preheat oven to 230ºC (210ºC fan-forced/500ºF/Gas mark 9). Line a baking tray with baking paper.
2. Sift the flour, salt and sugar into a mixing bowl. Make a well in the centre and pour in the cream and water. Mix all ingredients together to make a soft but not sticky dough.
3. Knead lightly on a floured bench top and pat out to 2cm (1 inch) thickness. Be careful not to overwork the dough. Turn over so that smooth side is on top.
4. With a scone cutter or glass dipped in flour, cut into 5cm (2 inch) rounds and place close together on the baking tray— this helps them to support each other as they rise, and to retain their moisture.
5. Brush tops with milk and bake for 15–18 minutes or until well risen and golden.
Variations: For fruit scones, stir through 2 x 40g (1oz) mini sultana and apricot or sultana and apple packs or ½ cup sultanas and a little mixed spice.