View Larger Image Scones Jenny Hobbs2021-09-03T22:04:36+00:00September 3, 2021|Recipe|0 Comments INGREDIENTS 2 cups self-raising flour (or 2 cups plain flour + 3 tsp baking powder sifted) 1 pinch salt 30 g butter ½ cup milk ½ cup water ½ tsp BakeAid (substitute with 1/4 tsp Relief OR 1 tsp Digest Easy) METHOD Preheat oven to 220ºC. In a bowl mix together flour and salt. Add the butter and rub in lightly using your finger tips to form a breadcrumb like consistency. Combine milk, water and Bake Aid or substitute Biohawk product. Make a well in the centre of the flour and pour in the liquid. Mix quickly with a knife to form a soft dough. Turn onto a floured board (use gluten free plain flour or rice flour to stop sticking to the board) Knead lightly. Press out until 2cm thick and then cut with a scone cutter or knife and place close together on a tray lined with baking paper. Bake for 10-12 minutes until golden and the scones sound hollow when tapped. PREP TIME 10 MINUTES COOK TIME 10 – 12 MINUTES Share This Story, Choose Your Platform! FacebookTwitterRedditLinkedInWhatsAppTumblrPinterestVkXingEmail Related Posts Quinoa Slaw Gallery Quinoa Slaw Basil Pesto Gallery Basil Pesto Easy One Hour Bread Gallery Easy One Hour Bread Herb and Garlic Dip Gallery Herb and Garlic Dip Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.