Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan forced. Grease a baking tray. Piece flour and 2 tablespoons of the sugar in a large bowl. Using fingertips, rub in 50g butter until mixture resembles fine crumbs. Stir in 1/3 cup of the muesli.
2.Add milk to flour mixture. Using a round-bladed knife, mix until a soft dough forms. Using hands, bring dough together in bowl to form a ball.
3.Tum out dough onto prepared tray. Press dough out to a 20cm (diameter) disc. Sprinkle remaining muesli and sugar over top of dough. Using e sharp knife dipped in flour, mark 8 wedges in top of dough. Bake for 18-20 minutes or until golden end scone sounds hollow when tapped lightly. Remove from oven. Stand for 5 minutes. Using markings as a guide, cut into wedges, Serve with extra butter.
Make mini scones. Press dough out onto a floured surface to 2cm thick. Using a small round pastry cutter, cut into rounds and place on a greased baking tray; cooking time will vary. Scone dough should be soft and sticky and just hold its shape. For a Light scone, don’t overmix the scone dough. Cook scone at a high temperature.
Note
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