Light Milk Scones

These scones are delicate and fluffy, and very easy to make. It really helps to have a food processor, otherwise simply work the chilled butter cubes into the dry ingredients by using two knifes and crisscrossing them through the mixture. I actually find that using two forks works a little bit better, as it makes the whole process simpler.

Be careful not to overwork the batter, as it will lead to tough scones. Bake them as soon as they are cut, or formed using rounds - the secret is to work as quickly and as lightly as possible. Make sure that the oven is properly preheated, as it is the intense heat that makes the scones rise.

You can brush scones with a little beaten egg or milk just before they go into the oven if you are after a shinier top.

I tend not to use sugar in this recipe, as I prefer a delicate scone flavor that can be added to with toppings. These are delicious served with whipped cream and jam, (Australian style!) or just with butter. Also, they can be mixed up a bit with the addition of some citrus gratings or some candied ginger.

Light Milk Scones

Makes 8 or 9 scones

2 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1-2 tablespoons sugar (optional)

4 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces

3/4 cup whole milk

Adjust oven rack to middle position and heat oven to 450 F/ 230 C.

Whisk flour, cream of tartar, baking soda, salt and sugar (if using) together in a large bowl. Alternatively, measure into workboal of a food processor fitted with steel blade and pulse until blended.

With fingertips, pastry blender, 2 knives or forks, or the steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.

If making by hand, make a well in the center and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tube and pulse until dough starts to gather into a rough ball.

Turn dough onto a well-floured work surface.

Quickly roll or press dough to thickness of 1/2 inch. Use a light greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cuttin close together to generate as few scraps as possible. Or you can just use a sharp knife and cut the dough into even squares. If there are any scraps, push them together so that edges join, and firmly pinch edges to make a partial seal. Pat the remaining dough till it is 1/2 inch thick, and continue to cut into rounds or with a knife.

Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly browned, 10 to 12 minutes.

Serve immediately.