One of New Zealand's first food writers, Tui Flower was the food editor of theNew Zealand's Woman's Weekly from 1965-1984, and here, she shares her recipe for the classic plain scone.
Plain Scones
| 4 tsp | Baking powder |
| 2 cups | Plain flour (Main) |
| 1 pinch | Salt |
| 1 Tbsp | Sugar |
| 30 g | Butter, (or 50g) |
| ¾ cup | Milk |
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Directions
- Preheat oven to 200C. Position oven rack in top third of oven. Prepare oven tray by either lightly greasing or dusting with flour.
- Sift flour, baking powder and salt into a bowl and stir in sugar.
- Put butter in a measuring cup and melt in microwave. Add milk to make up to the 1 cup measure.
- Tip into dry ingredients and quickly stir to combine to get a soft, slightly tacky dough. It may be necessary to add a little more milk.
- Turn onto a lightly floured surface and draw together to form an even block. Pat out to about 2-2 ½ cm thick piece. Flour the knife and cut into even-sized scones.
- Place close together on prepared tray. Bake about 12 minutes until risen and golden. Remove from tray onto a wire rack or into a cloth.
