Very Best Scones
The secret of making good scones is not to handle them too much before baking, and to make the mixture on the sticky side. Either eat the scones fresh or leave them to cool completely then freeze them. Thaw them at room temperature and then refresh in a moderate oven for about 10 minutes. This recipe makes about 20 scones, or 8-10 large scones using a 9cm cutter, if you prefer, says Mary.
I say: Scones and you say scones!
They are absolutely Yummie!
What do we need:
450 gr self-raising flour
2 rounded teaspoons baking powder
75 gr softened butter
50 gr caster sugar
2 large eggs
about 225 ml milk
"Enjoy"
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