SUPERLIGHT AND FLUFFY SCONES

2 cups of self raising flour
¼ cup of Cremora or Ellis Brown milk powder
50 g of salted butter
1 cup of water (room temperature)
1 beaten egg for brushing

Sift selfraising flour and cremora together. Rub the butter into this mixture. Add the water gradually to form a soft dough. (N.B you may not require all the water). Break off small pieces or roll out and cut with a cutter, whichever method you prefer.
Brush the scones with beaten egg.
Bake at 190 ºC for 12 to 15 min.

Recipe and photo: Yasmeen Ibrahim