2 1/4 cups SR Flour - sifted
80 grams room temperature Garlic Butter (or plain butter)
1/2 Tsp Cracked Black Pepper
Pinch of salt
Mix together. (I use an electric beater for at least 2 minutes)
Add 125 grams cubed sharp cheese (Vintage), mix
In a graduated jug add 1 egg, (50-60 gram) chilled water to reach 240ml.
Lightly beat with fork for at least 1 minute
Add to dry ingredients and mix with spatula/wooden spoon until all combined.
Mixture will be rather moist, that is okay.
Flour work bench generously and tip scone mixture onto bench.
Sprinkle generously with flour and gently mix with hands until no longer sticky. (sprinkle with extra flour if necessary)
Lightly pat down to 2-3 cm/1" thick
With a floured cutter, cut out scones, dipping the cutter in flour with each cut.
Place close together on baking tray lined with baking paper.
Add grated cheese over top.
I admire your cooking skills, I don’t even know if my oven still works, haven’t used it for decades, I used to use my convection microwave to occasionally make a cake but even that is a thing of the past (I just buy Coles Fruit or Carrot cake)
The nearby Vietnamese bakery does lovely fluffy scones.
My local bakery makes scones, they sell them at $3 for One scone.
Coles and Woolies supermarkets make the worse scones ever.
Let’s just say, they would come last in a CWA (Country Women’s Association) bake off.
That sounds like Bakers Delight. At the Vietnamese Bakery they are $4 for six scones. Coles and Woollies baking is as you say., though in an emergency I do buy their soft Hot Dog rolls for my grandkids.
It is Bakers Delight.
The supermarket scones are very dry and quite often, the top has somehow become the side.
I am as yet unable to work out how this is possible.
Next time I see them like that I will post a pic.
