The Scones and the Rooster

This is the first of the Bird Dinner Plate Collection, inspired by Straits Chinese Ceramics.




This is the recipe for plain scones. It so easy to make...but it takes practice to perfect it.

8 oz (225g) self-raising flour
1.5 oz (40g) butter at room temperature
1.5 tsp castor sugar
4 pinches of salt
1 tsp baking powder
150ml milk
a little extra flour

This recipe makes 6 to 8 scones.
Pre-heat oven to 425 F (330 C)
A baking sheet, well-greased

First sift the flour into a mixing bowl. Add the wheatgerm (optional), baking powder and salt.
Mix them well together. Then, rub in the butter, using your finger tips until the mixture becomes crumbly.

In a small bowl, milk in the milk to make a soft dough. Add more milk, if the mixture is still dry.

Roll the dough on a floured surface to the thickness of at least 2.5 cms. Use a cutter to cut out the scones.

Place the scones (without disturbing the shape) on the baking sheet. Brush milk on the tops.Then, faintly dust some flour on the top.

Bake on the high shelf for 15-20 minutes, cool them on wire tray and serve warm.

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