Place the cut scone dough onto a baking tray lined with silicone baking mat or baking paper.If you want, you can also cut it into triangles like biscuits. Dip a round or fluted cutter into flour and cut out circles.Roll the dough out again to 3.5 cm or 1.3 inches height. When the dough is about 2 centimetres or just less than an inch thick, fold it onto itself once, known as laminating.Roll it out with a rolling pin, making sure to roll in one direction starting from the centre. Once rested, dump the dough onto a lightly floured work surface.Wrap in cling film and rest for 20 minutes in the fridge. Dump the mix out onto a work surface and push together any unmixed bits of dough.We want to work it as little as possible. The dough should just be coming together and not be smooth.Add the wet ingredients to the flour mix and lightly but swiftly bring it together into a dough.Next, mix the wet ingredients together.Rub the flour and butter together until it resembles fine sand.Grate and add frozen butter to the flour mix.Sieve and whisk the dry ingredients until well combined.Alternatively, simply milk or a bit of sweetened water is used. ![]() ![]() Optional but necessary for an authentic scone.
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