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1
Cut the butter into 0.5 cm, sift the flour and baking powder together twice.
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2
Put them all into a bowl and mix together by rubbing.
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3
The mixture becomes crumbly after a few minutes.
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4
It's easier to use hands than food processor.
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5
When there are no lumps of butter and the mixture becomes crumbly, make sure that there are no butter lumps left by squashing the mixture with your hands.
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6
When the mixture becomes like the photo, add the sugar and your favorite dried fruits (like raisins) and stir lightly.
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7
Then add the milk (or yoghurt) and beaten egg, and mix lightly to make a dough.
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8
If the dough is too soft, flour your hands a lot to gather it together.
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9
If the butter has melted and the dough is sticky, then rest the dough in a plastic bag and place in the refrigerator for more than 1 hour.
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10
If the dough is not sticky, roll up and fold 3 times.
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11
Roll it out to 2.5 - 3 cm thick and cut out the shapes.
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12
The dough should be the same softness as freshly pounded rice cakes (mochi).
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13
Bake for 15-20 minutes in a preheated oven at 180C, (or 200C).
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14
The best way to serve is warm, but if the scones get cool, microwave for 10-20 seconds.
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15
Serve with clotted cream and jam.
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16
The scones get a bit burned if the cooking temperature is 200C in our oven.
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17
Serve with clotted cream or richly flovoured milk.
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18
These ones made a weird face!
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19
I didn't mix the flour and butter completely for these ones and they didn't rise very well.
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20
I used yoghurt instead of milk.
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21
Also added more bread flour than cake flour.
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22
Then it plumped up well, from 2.5 to 6.5 cm.
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23
The width is same.
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24
I used milk.
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25
I added more flour.
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26
Then the scones did not rise higher compared with the one in step 12.
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27
But they spread out more.
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28
The length is from 2.5 to 6 cm, the width is from 5 to 6 cm.
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29
This time the scones rose a lot.
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30
I rolled up the dough into 4 cm.
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31
The cooking time is longer than usual.
