Scones for Christmas Breakfast

Today we had freshly baked scones for breakfast, served with cream and jam. I got this recipe from ABC (Melissa's best ever scones). The recipe was very simple and easy to follow. 

The recipe suggests using half and half (half milk and half cream) will make a denser scone with richer flavour. 

I changed parts of the recipe like the oven temperature (mine is a fan forced oven) and the thickness of the scone dough rounds - so here are the exact bits and pieces I used:

Ingredients

  - 2 Cups Self Raising Flour

  - Pinch of Caster Sugar

  - 30g butter (cut to small cubes, straight from the fridge)

  - 180mL of Half and Half (half milk and half cream)

Method

  1. Sift flour

  2. Rub butter into flour until it resembles fine breadcrumbs

  3. Add a pinch of caster sugar

  4. Add milk or half and half until the dough is soft and not sticky

  5. Turn dough onto a floured surface and knead/pat until its smooth

  6. Use a rolling pin (start from the centre and roll outwards) 

  7. Roll dough until it us about 1 inch thick and cut into 5cm rounds

  8. Place into oven tray (lined with baking paper)

  9. Glaze top of scones with milk and bake at 200°C for 12 to 15 minutes.

I baked it in the over for just over 15 minutes. Some came out just on the mark and some needed an extra minute or two. The outside was crunchy and the inside was soft and flaky. The texture of the scone was wonderful (quote from Mr. K). I reckon it was pretty good myself, good enough to be cafe worthy. Will definitely use this recipe again. Only I might warm up the oven tray (have it pre-heated) and try it with milk only....