- 3 cups (450g) plain flour
- 1½ tbs baking powder
- good pinch salt
- 2 tbs caster sugar
- 60g (¼ cup) cold butter, cut into small cubes
- 150ml (⅔ cup) milk
- 150ml (⅔ cup) water
- extra flour for dusting
- 2 tsp extra milk for brushing tops
- Prepare an oven shelf by placing it in the top third of the oven. Preheat the oven to 210C (190C fan forced). Paper line or grease and flour a baking sheet.
- Attach the mixing bowl, flat beater and pouring shield to the stand mixer. Add the flour, baking powder, sugar and salt to the bowl; turn the mixer to speed 2 and mix until well combined. Drop in the butter and increase the mixer speed to speed 4. Mix for 2 minutes, or until the butter and flour are well mixed and the mixture looks like coarse crumbs.
- Turn off the mixer and scrape the sides of the bowl. Add the milk and water and mix on speed 6 until the mixture just forms a dough. This will only take about 8 seconds.
- Turn out the dough onto a floured work surface. Knead lightly until the dough feels soft and smooth. Gently form the dough into a circle, approximately 3cm thick and cut out the scones using a cutter that is regularly dipped in flour.
- Arrange the scones on the prepared baking tray so that they are touching each other. Lightly brush the tops of the scones with a little milk.
- Bake without delay on the top shelf of the oven for about 12 minutes.
- Do not overwork the mixture.
- Use plain flour and add baking powder for best results.
- Placing the scones on the tray so they are touching helps them to rise vertically during baking, giving you a taller, finished scone.