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Malaysia, September 13, 2012 This small biscuit-like pastry, or quick bread, was originally made with oats unlike modern day scones that are made with wheat flour, sugar, baking powder, butter, milk and eggs. They can be sweet or savoury, and pronounced either like "gone" or "cone". And it's M'am, as in ham, not M'arm, as in farm. INGREDIENTS 225g self-raising flour 1 tsp baking powder Pinch salt 25g caster sugar 50g unsalted butter, slightly softened 150ml pint milk 1 egg, beaten, or plain flour, for brushing or dusting METHOD Pre-heat the oven to 220C/gas 7. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at a time, working to a smooth dough. This is now best left to rest for 5–15 min before rolling. Roll out the dough on a lightly floured work surface until 2cm thick. Using a 5cm pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish. Place the scones on a greased baking tray and bake in the pre-heated oven for 10–12 min until golden brown. Allow to cool slightly, and serve while still warm.
