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
  1. Preheat oven to 220ºC.
  2. 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.
  3. 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.
  4. Turn onto a floured board (use gluten free plain flour or rice flour to stop sticking to the board) Knead lightly.
  5. 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.
  6. Bake for 10-12 minutes until golden and the scones sound hollow when tapped.

PREP TIME 10 MINUTES

COOK TIME 10 – 12 MINUTES