Knead for 30 secs on interval setting, or until dough comes together.
Place mixture onto lightly floured surface and press out until 2cm thick. Cut into rounds using a scone cutter & place onto a tray lined with baking paper.
Brush tops of scones with milk.
Bake in 220 degree oven for 10 minutes & check scones then cook for another 5 mins or until golden brown and cooked through.
Best served warm with homemade butter, jam & whipped cream. Or serve with lemon butter & cream.
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