Scones

This recipe makes about eighteen scones. They can be pressed out with a cookie cutter, or you can bake them in a muffin tin. This is the one recipe where you should not substitute butter with baking margarine. It is not a so-called healthy option - it is delicious and buttery - the way a true scone should be!
Serve them before completely cooled with a jam of your choice and whipped cream.

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Ingredients:
4 cups flour
1 tsp   sugar
30 ml   bakingpowder
5 ml     salt
250 g   butter
2         eggs
1 cup   milk
1 tsp    lemon juice












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Method:
Sift flour, sugar, baking powder and salt together.
Rub the butter into the flour until the breadcrumb stage. (A MAGIMIX does a wonderful job of this process)
Beat eggs, milk and lemonjuice together and add to the flour mixture.
Cut the liquid into the flour to form a dough. A knife or large spoon works well. Do not overwork the mixture - it must just be evenly combined.
Turn dough out onto a well floured working surface. Roll out dough to ±3cm thickness.
Press scones with a cookie cutter of approximately 6 cm diameter.
Place scones on a lightly greased baking tray.
Brush with a little milk or beaten egg to give a nice golden colour.
Bake for approximately 12 minutes at 220°C top half of the oven until well risen and golden.
Leave to cool slightly and serve when still lukewarm.
They can be refreshed the following day by heating them for 5-10 seconds in the microwave oven.