donna hay "a cook's guide" Scones

donna hay says: "This classic accompaniment to a cup of tea is simple to make and is an essential for every cook's repertoire. All you need is a feather-light touch for perfect scones every time".

Lady Dash says:
Who doesn't love a scone with jam, cream and good chat! This was actually my second attempt at making scones, the first time which was only a week ago I whipped them up late at night as we were craving something sweet except we had no jam, no cream and only had butter and honey, which is not the same. Scones are tricky little buggers, rubbing that butter in "light as a feather" with my fingertips i thought i was going to get carpal tunnel. The second time round was a lot better but still not a success, my wrist still hurt but was much easier to get the right consistency although I rolled the dough to thin as I made 18 instead of 12 and my precious little scones didn't rise. So i guess i haven't mastered this essential yet and will need to make them again, just like the donna hay chocolate layer cake i wont stop until i conquer it. The Chantilly cream was the star as i added a touch a vanilla bean paste (so much easier than pods) to the mixture before whisking. As i had so many left over i took them to Horn's work and shared with his business partner and staff, when i arrived the first thing Horn said was "did you remember the scones,  because i have been talking them up all morning." So cute. I was a little embarrassed to serve flat scones but the flakey butteryness was spot on.

I wont be changing anything in the donna hay a cook's guide recipes so there will be no Lady Dash did.

3 Cups (450g) Self Raising Flour, sifted
1/2 Cup (110g) Caster (superfine) Sugar
75g Cold Butter, chopped
1 Cup (250g) Milk, plus extra for brushing
Raspberry Jam, to serve

Chantilly Cream
3/4 Cup (180ml) Single (pouring) Cream
1/4 (40g) Icing (confectioner's) Sugar, sifted

"the donna hay way":
Preheat oven to 180 degrees. Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together (see cook tip's). Roll dough out to 2 cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a lightly greased baking tray lined with non-stick baking paper and brush with extra milk. Bake for 18-20 minutes or until cooked when tested with a skewer. To make the Chantilly cream, please the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam. Makes 12 .

donna hay tips:
The most important thing to remember when making scones is not to overwork the dough or you will end up with hard, tough scones. By using a knife to mix the dough and bring it together with you hands, you avoid overworking the gluten in the dough. Using very cold butter will ensure a deliciously flakey texture.