Basic Scones for Daring Baker's January 2012

It might be Basic Scones but I have to say this is the best of all scones.  This month we were challenged to make Scones by Audax from Audax Artifex.  I have never fancied scones so much but this one is a big Wow!  The reason behind this successful and fluffy scones is Audax.  Audax has explained the every single fact about this scone, which resulted in this beautiful scones.

 
There so many variations in this scones, Cream Scones, Buttermilk Scones, Fruit Scones and so many.  I highly recommend to try this Basic Scones first.  These Basic Scones are perfect when filled with some jam and clotted cream. I regret that I made a very small batch, my next try will be with wholemeal and some fresh fruits probably.   Thank you Audax for this great recipe and valuable tips, this is definitely a keeper.

Preparation Time: 10-15 minutes
Cooking Time: 10- 15 minutes
Makes 5 Scones

Ingredients:
All purpose flour- 240 g
Cold Butter- 2 tbsp
Milk- 120 ml
Baking Powder- 2 tsp
Salt a pinch

Method:
Triple sift the flour in a large bowl and mix it along with salt and baking powder.  Grate the cold butter and freeze it for about 30 minutes.  Rub the butter into the flour gently.  Add the milk and mix it into a dough using a spatula.  The dough will be quite sticky, wetter the dough lighter the scones.
Do not over work or under work the dough, both will spoil the texture.  Once the dough comes together, you can pat it gently with your fingers and cut it into scones.  If you are looking for layers, fold the dough once or twice.  Pat it gently with your fingers, dip a round cutter in a flour and cut it into rounds.
Preheat the oven to 240 degree Celsius.  Place the scones in a preheated oven for about 10 minutes, until it looks raised and lightly brown on top.  If you want a shiny top on the scones, you can glaze it with milk before baking.  Take it out from the oven, leave it to cool in a wire rack.  Serve warm scones witha dollop of Jam and fresh cream.