Tuesday, 16 August 2011
Makes 6 large scones, 12 small scones
4 cups of self-raising flour
330ml of soda water
300ml of cream
pinch of salt
1 cup of strong cheese
Preheat oven to 220 degrees, sift flour and salt together into a large bowl.
Make a well and add cream and soda water.
Mix to a soft dough, place on a floured board and knead very lightly to combine.
Flatten out to 2cm thick and cut to desired shape and size.
Place tray lined with baking paper and brush with egg wash.
Bake 10 -15 minutes depending on size or until golden light brown.
Remove from oven and cover with teatowel to remain soft.
I still use a wine glass to cut my scones if wanting a round shape.