Scones - Country Women's Association
08 February 2009
Abstract
Never fails
Ingredients
- 2 cups SR Flour
- 1 teaspoon salt
- 1/2 cup cream
- 1 - 1 1/2 cups milk
Method
Sift dry ingredients. Cut in the cream and milk with a knife.
Work quickly into dough on a lightly flouered bench.
Flatten into about 1.5 cm high rectangle on a lightly greased scone tray. Cut into squares with a knife and place on the top shelf of a very hot oven (220-230 degrees) for about 10-12 minutes
Makes approx 12-14 scones
Serve with Jam and Cream
