Basic Scones

Ingredients:

Optional: You can add other ingredients such as 1 cup of raisins or 1 cup of grated cheddar and 1/2 cup of green onions, etc.

Directions:

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Place flour, sugar, salt and baking powder in a food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
Pour milk all over the flour (don’t pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
Transfer dough onto a work surface, and scrape out residual bits in the food processor.
Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5″ thick disc. Dust with extra flour if necessary (I don’t need it).
Optional: Lightly roll across the top with a rolling pin to smooth the top.
Dip a 5 cm / 2″ round cutter into Extra Flour.
Remove excess dough from around the scones, then carefully transfer scones onto a baking tray, taking care not to smear/press the cut sides.
Gather together dough scraps and repeat. I get 10 scones in total.
Brush tops lightly with milk. (Optional)
Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.