Traditional Scones
These do not keep well so eat them on the day you bake them
Makes enough for: 9 scones
Ingredients
- 225 g self raising flour, plus extra for dusting
- 30 g fructose
- 30 g salted butter, cubed
- 152.5 mls milk, plus extra for glazing
Method
- Preheat the oven to 220° Celsius
- Place the flour and fructose into a bowl and mix to combine
- Add the butter and rub in until you have a coarse breadcrumb texture
- Slowly pour in the milk while stirring with a knife to form a dough
- Tip out onto a heavily floured surface and gently knead and shape into a ball
- Flatten to 2cm thick and cut out 5cm rounds
- Shape and cut until you have used all the dough
- Place the scones onto a lined baking tray and glaze the top with milk
- Place into the oven and bake for 14 minutes
- Remove from the oven and place onto a wire rack to cool slightly
- Serve warm with jam and cream