How can you make three ingredient scones easier? you serve it with the new All Gold Skweez Jam. The jam now comes in these really easy squeezy bottles so you don’t have to fiddle with tin openers and don’t even need a knife.
The great thing is that the texture and the taste hasn’t been compromised to make way for convenience. You know how companies do that? like uhm we wanted it to be easier not different. But this tastes like my childhood (granted with my current sugar issues I can’t have as much as I did in my childhood – Rob is living his best life with the jam though) They come in flavours such as Strawberry, Pear & Mango, Apricot & Peach, but he is still a sucker for Mixed Fruit .(The bottles sell for around R25 each)
But you are here for a scone recipe right?
Well what you need is:
plain flour, for dusting
3 cups self-raising flour
1 cup milk
your favorite topping, to serve
– Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
– Sift self-raising flour into a bowl.
– Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
– Make a well in the centre. Add 1 cup of milk.
– Mix until mixture forms a soft dough, adding more milk if required.
– Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
– Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut rounds.
– Place scones onto prepared baking tray, 1cm apart.
– Sprinkle tops with a little plain flour.
– Bake for 20 to 25 minutes or until golden and well risen.
– cool and serve
NOM NOM NOM