Scones

1. Self raising flour is just plain / all purpose flour with baking powder already in it. Make your own by measuring out 3 cups of plain flour, then remove 6 tsp of the flour and add 6 tsp of baking powder.

2. Or use unsalted and add 1/4 tsp salt.

3. Full fat is best, low fat ok, 0% fat not recommended.

4. This helps ensure maximum rise and also that they rise straight. Anyone else ever experience wonky scones? 🙂

KNIFE cutting: You could also shape dough into a square/rectangle and cut using a sharp knife instead of pressing out rounds.

5. NO FOOD PROCESSOR: Make this the traditional way by rubbing the butter into the flour with your fingertips or a pastry cutter, until it resembles breadcrumbs like in the video / photos. Then stir milk in using a butter knife - you will probably need an extra 2 tbsp of milk otherwise the dough is too dry.

6. Source: I'm not sure where I originally got the recipe from, probably Womens Weekly or taste.com.au, it's a pretty standard basic scone recipe. However, since that time, my steps, the instructions and tips are definitely my own, from baking many batches of scones over the years!

7. Scones are most definitely best served warm. Reheat in microwave - just 10 sec for 1, about 20 sec for all of them. For reheating in the oven, wrap in foil then bake at 160C/320F for 5 minutes.

8. Nutrition per scone, excluding jam and cream (because I cannot be held responsible for how much you pile on!)