I love a good savoury scone but sometimes scones can be a bit too heavy. One of my friends Stacey kindly shared her recipe for light, no fail, quick scones with me, she thinks it originates from Kiwi baking legend Alison Holst. Where ever it comes from it is good and I thought I should share it with you. Scones are one of those versatile recipes where you can chop and change what you add to them, I added cheese and ham to mine but you could leave them plain and have them with jam and cream, add dates or whatever you feel like. Below is the basic recipe.
¾ cup milk
2 cups self raising flour
1 teaspoon salt
Preheat your oven to 210°C and line a baking tray with wax baking paper.
Melt butter, add milk to it and set aside.
Measure flour in bowl, add salt and fluff it up a bit with a fork then once your oven has reached 210°C, add butter/milk mix as well as cheese and ham (½ cup of each) – or whatever other ingredients you desire to flour and fold to combine.
It makes a slightly wet mix but once you spread it out, quick knead to shape with extra flour it is fine.
At this point you can cut the scones to your desired size and shape, I used a circular cookie cutter to cut mine out and cook for 10-15 minutes.