3 C plain flour
6 tsp baking powder
1/4 tsp salt
1 1/4 C milk
Preheat oven to 220c. Melt butter in microwave, and measure out milk into jug. Set both aside. (Allowing milk to warm slightly and butter to cool slighty).
Sift flour, baking powder and salt into a mixing bowl. Make a well in the centre. Pour butter into jug of milk, stirring quickly – then immediately pour into dry ingredients, and very gently mix together until all ingredients wet. Do not overmix as this will result in tough scones. Tip onto a floured breadboard, and knead a few times, then flatten until approx 1 1/2 inches thick. Cut into desired size (I usually make about 10) and put onto greased oven tray. Bake approx 15 mins or until golden brown.
These scones look very rustic, but taste delicious. I don’t enjoy store brought scones, as I have been making these since the age of 10. I also love that instead of cutting the butter into the flour, which most traditional recipes require, this method of combining the melted butter and milk makes it a very quick process. Be very careful to handle the dough as little as possible, this can make a huge difference to the final outcome. I usually knead it just long enough so that it doesn’t stick to my hands. When you cut it to size, the inside may still be very sticky, so dip your knife into the flour between each slice.