30 mins

Ingredients for Easybake Scones



Currently displaying quantities in US Imperial Measurements
How to Cook Easybake Scones
- Place the butter and sugar in a mixing bowl and then sieve (strainer) in the flour. Mix well using your hands and, if necessary add a few drops of milk so that the dough becomes pliable (but not wet).
- On a lightly floured surface, roll the mixture flat so it is about ¼" (6mm) thick and, using a small cup or glass (or a cookie cutter if you have them) about 2"-2½" (5cm-6.5cm) diameter, cut circles of dough and place them on a lightly buttered flat baking tray. Lightly brush the tops of the scones with a little milk.
- Place the baking tray into a preheated hot oven (Mk 8 - 450ºF - 230ºC) for 20 minutes until the scones are golden brown. Remove the scones and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. Eat warm or cold, cut in two horizontally and filled with jam (jelly) and fresh cream... delicious!
- Once cool, the scones can be stored in an airtight container for up to one week.

If you don't have a rolling pin, don't despair, a bottle or straight-sided glass jar will work just as well.
Reviews of Easybake Scones
![]() Here's your basic "start here" scone recipe. While this simple scone was delicious as is (with cream and jam) it's also the perfect vehicle for your favorite add-ins. many people add raisins and sultanas. I happen to love dried cranberries while my husband prefers chocolate chips (oooh, tempting!). An excellent basic recipe that you can develop to suit yourself. harriet (5 reviews) |
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