Mini scones recipe
- 2 1/2 cups self-raising flour, sifted
- 1 tbsp caster sugar
- 80g butter, chilled and chopped
- 1 cup milk
Preheat oven to 220°C. Grease and flour a 22cm round cake tin and set aside.
In a bowl, combine the flour and sugar.
Using your fingertips, rub the butter through the flour until it resembles fine breadcrumbs.
Make a well in the centre of the flour and add milk. Using a large knife, cut the mixture together.
Turn it out onto a floured surface and lightly knead the dough to bring it together.
Pat out into a 2cm thick round and use a 4cm scone cutter to cut out 14 scones.
Place, touching together in the cake tin and dust the tops with flour.
Bake for 10-12 minutes. Leave to cool in the tin for 5 minutes and then wrap the scones in a clean tea towel to keep warm.
Serve with berry jam and whipped cream.
- By baking these in a tinwith each scone touching each other, your scones will rise nice and tall.
- Try not to work the dough much more than just bringing it together. You want the scones to be light and fluffy.
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This recipe was created by Jennifer Cheung for Kidspot, New Zealands' best recipe finder.