MAY’S SCONES

We have some tourists visiting the museum this afternoon and will be having cream scones! I have more, anyone want to join us for tea?

2 cups cake flour
4 teaspoons baking powder
2 teaspoons sugar
125 g stork bake or butter
1 egg
⅔ cup milk

Pre heat the oven to 240ºC.
Sift dry ingredients together, chop cold stork/butter into dry ingredients.
Use a fork to make bread crumbs of the mix. Once that is done, beat the egg and mix with the milk, add the the flour mixture and mix using a round bladed knife.
Mix to a soft dough, place the dough on a lightly floured board, press lightly in a square, do not handle to much and cut with a cutter.
Place the scones on a sprayed tray and bake at 240°C for 15 min.
Serve with cream and jam.

Recipe and photo: May van der Merwe