I baked scones for this morning's tea. This is a simple recipe and it only took me about 30-35 minutes. The scones came out really good. It's worth the time spent. Freshly baked scones are perfect with butter, jam or honey.
- 1 and 1/2 cup of self-raising flour
- 50-60g shredded cheese
- 2-3 dates, cut into small pieces
- 1/2 teaspoon of ajwain (you may substitute ajwain with sesame seeds)
- 25g chilled butter, cut into small cubes
- 3/4 cup milk
- Pre-heat oven to 220-240°C.
- Put flour in a deep bowl. Add butter cubes.
- With your fingertips, break the butter and try to form crumbs by mixing with the flour.
- Add shredded cheese, ajwain and dates to the flour and mix them well.
- Add milk and mix all the ingredients together. This will form a sticky dough. Don't overwork with the dough.
- Sprinkle some flour on your table-top. Put the dough on your table and gently flatten the dough with the palms of your hands. Make it flatten until it's about 1.5-2cm thick.
- Dip the round scones cutter into flour to prevent the dough from sticking. Then cut out the scones. I don't have scones cutter. So I used a small glass to cut out the scones.
- Line a baking tray with aluminium foil or baking paper. Place the scones no more than 1cm apart. Brush the scone-tops with milk. Brushing with milk makes the scone tops soft. (If you want a slightly crunchy top, brush with olive oil instead of milk.)
- Bake it in the oven for about 15-18 minutes until the scones are lightly browned on top. To check if the scones are cooked, tap gently and you will be able to feel the hollow sound.