This recipe came from my sister Janet (along with a lesson on how to make them). Sheryl had previously tried several times to bake scones, but they always came out like biscuits; the trick is to not roll-out or over-handle the dough.

Preparation time: 10 minutes

Baking time: 10- 15 minutes

Ingredients:

• 2 cups of flour,
• 1 sachet of baking powder,
• 1/2 teaspoon of salt,
• 2 Tablespoons of butter (50 grams)+ butter for baking tray,
• 1 cup of milk OR water OR a mix of both (Sheryl now uses a 50:50 mix of cream and milk),
• Optionally, 1 cup shredded cheese or 1/2 cup of blueberries, if desired.

Method:

1. Preheat oven to 210 °C. Grease a baking tray with butter. Mix the flour, baking powder, and salt together in a medium size bowl.
2. Cut butter into small cubes. Slowly add the pieces of butter into the flour mixture by rubbing it together with your fingers or a pastry cutter. Do not rub too long just enough to incorporate it into the flour.
3. Slowly add the milk/water to the mixture untill it is a wet sticky dough. Add in cheese or blueberries now, if desired.
4. Place the dough on a cutting board, gently flatten it out a bit to create a rectangle that is about 2 cm thick. Cut it into 6 scones and place them on the baking tray.
5. Place the scones in the oven for 10-15 minutes until a bit brown on the top, then remove them from the oven. Wait a couple of minutes, until they are cool enough to handle.

Serving: For plain or blueberry scones, serve with clotted cream (or creme fraiche, or butter) and jam. For cheese scones, serve with butter (and/or optionally, more cheese).