measuring cups and spoons
piece of paper the size of your hand
2 cups self-raising flour
1 tablespoon butter
170 ml (3/4 cup) milk
1/2 teaspoon salt
2 teaspoons sugar
1. Ask an adult to preheat the oven to 200Â°C.
2. Grease the baking tray by placing a little piece of butter on the paper. Using the paper, spread the butter over the inside of the baking tray.
3. Measure the flour, salt and sugar into the mixing bowl: Stir together 20 times so that the ingredients are all well mixed.
4. Using your fingertips and thumb rub the butter into the flour until the butter disappears.
5. Add the milk and stir quickly with a fork until you have a soft dough.
6. Put some extra flour in a saucer. Dip your hands in the flour, then rub them together so that the palms of your hands are covered with flour.
7. Sprinkle some extra flour on a board. Spoon the dough onto the flour.
8. Knead the dough by pressing it away from you with the heel of your hand. Then turn the dough over. Sprinkle some more flour on it. Fold it in half and knead it again. Do this 10 times or until the dough is smooth and firm.
9. Wipe off the board so it is not sticky. Sprinkle the board with some more flour. Rub flour on the rolling pin. Set the dough on the board. Sprinkle some flour on top of the dough.
10. Using the rolling pin roll out the dough till it is as thick as your thumbnail (1.5 cm).
11. Dip the scone cutter into the saucer of flour. Now press the scone cutter into the dough. Place the cut scone onto the baking tray. Cut all the dough in this way and arrange them on the tray. Be sure that you leave 2 cm between each scone.
12. Pour the extra milk (about 1/4 cup) into the second saucer. Using the pastry brush, paint the top of each scone with a little milk.
13. Ask an adult to place the tray in the oven and cook for 10 minutes.
14. After 10 minutes the scones should be golden brown. If they are ready, ask an adult to remove the tray from the oven.
15. Let the scones cool on the tray for 3 minutes before removing to a plate.