Basic Scones

Scones
4 cups (600g) self-raising flour
2 tablespoons icing sugar
60g butter
1 1/2 cups (375ml) milk
3/4 cup (180ml) water (approximately)

1-Preheat oven to 220 deg.C. Grease or line oven tray.
2-Sift flour and sugar into a large bowl, rub in butter with fingertips (should resemble breadcrumbs).
3-Make a well in the centre of the flour and add milk and almost all of the water. Use a knife to 'cut' the milk and water through the flour, mixing to a soft, sticky dough. Add remaining water only if needed for correct consistency. Lightly knead dough on a lightly floured surface till smooth.
4-Press dough out evenly to 2cm thickness. Dip a 5cm round cutter in flour, cut rounds of dough and place scones, side by side, just touching, on tray.
5-Gently knead scraps of dough together and repeat cutting dough. Brush the tops with a little milk, bake for about 15 minutes or until scones are just brown and sound hollow when tapped firmly on the top with fingers.
6-Cool scones on a wire rack.
7-Dust scones with icing sugar. (optional)
Serve scones with jam and whipped cream.

NOTES
-Use cold butter chopped into small cubes.
-Make a soft, sticky dough and it should just hold its shape when turned out.
-Knead dough gently until it just comes together, over kneading will result in tough scones.
-Use minimum flour when handling dough. Lightly flour surface and hands and shape dough by gently working it into a manageable smooth shape.
-Do not roll/flatten dough thinner than 2cm, and use a sharp, flour dipped cutter.
-Glazing: Use a brush dipped in water, milk or egg. Water results in a light brown colour, egg in a golden brown colour and milk is a good compromise.
-Place them close together (just touching) on the tray and bake in a hot oven, scones need to rise quickly to be light.
-When cooling scones turn out onto a wire rack, for crusty scones cool them uncovered or to soften the crust wrap hot scones in a clean tea towel.