Method

1. Preheat oven to 200C.
2. In a large mixing bowl rub the butter into the flour until it resembles bread crumbs.
3. Make a well in the centre and slowly add the milk. Mix with a butter knife until mixture just comes together. Add more milk if required. The ideal mixture is soft, slightly sticky to touch – but not wet.
4. Turn the mixture onto a lightly floured surface and slowly push together (don’t knead as the scones will be tough).
5. Pat the dough down and spread till about 2cm thick – if needed add a touch more flour to your hands and onto the bench. Just enough so the dough wont stick.
6. Using a jam jar, glass or scone cutter cut out round shapes. Press together the remaining scone dough, cut out or shape by hand.
7. Place scones on floured baking tray, with only a tiny gap between each one. “They like to be snug with their shoulders touching when baked”.
8. Brush the top of each scone with a little milk or melted butter.
9. Bake in the hot oven for 20min or until golden and firm to touch.

Notes:

• For a complete experience use Ashgrove non-homogenised milk. Skim the cream off the top and set aside for whipping. Top warm scones with jam and the whipped cream from the non-homogenised milk.
• Try using Ashgrove cream instead of milk to make decadent scones.
• Add sultanas for fruit scones
• For savoury scones, add finely chopped fresh rosemary and lemon zest
• For a sweet treat, add dark chocolate, orange zest and ground cardamon to the mix