Medium
10 to 12
Published 2000
With your fingertips, rub flour and butter together, until it resembles coarse breadcrumbs. Stir in the sugar and enough liquid to make a soft, pliable dough. Transfer to a floured worktop, and knead lightly and briefly until smooth.
Roll and cut out scones.
To this quantity you can add
© 2000 Frances Bissell. All rights reserved.