refined flr 2 cups baking pdr 2 tsp soda bicarb 1/2 tsp
pinch of salt milk 140 ml castor sugar 30 gm
sift flr, salt, baking pdr & soda bicarb.
stir in sugar, add milk. Mix to a soft dough & turn on to a floured surface.
Knead lightly & roll out to just about 1 cm thickness.
Cut rounds with plain cutter 4 cm or with a small katori.
Place them on a lightly greased tray.
Knead trimming together & cut out more rounds.
Bake for 10-12 minutes at 180 deg C.
For fruit scones, add about 50 gm currants with milk & proceed in the same way.
pinch of salt milk 140 ml castor sugar 30 gm
sift flr, salt, baking pdr & soda bicarb.
stir in sugar, add milk. Mix to a soft dough & turn on to a floured surface.
Knead lightly & roll out to just about 1 cm thickness.
Cut rounds with plain cutter 4 cm or with a small katori.
Place them on a lightly greased tray.
Knead trimming together & cut out more rounds.
Bake for 10-12 minutes at 180 deg C.
For fruit scones, add about 50 gm currants with milk & proceed in the same way.
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