makes
8
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
8
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 225 g (1½ cups) plain flour
- 2½ tsp baking powder
- pinch of salt
- 40 g cold unsalted butter, chopped
- 1½ tbsp caster sugar
- 150 ml cold milk
- 1 egg yolk, lightly beaten with a dash of milk
- clotted cream and jam, to serve
Resting time 10 minutes
Instructions
Preheat the oven to 180ºC.
Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick.
Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes. Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.
Orris tumbler (used for jam) from Country Road. Rockingham latte saucer from Tomkin.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
