Eggless scones

Ingredients

• 35 g butter, very cold
• 110 g cake flour (or 90g flour + 20g cornflour)
• 20-30 g sugar (according to preference)
• 2 teaspoons baking powder
• pinch of salt
• about 50 ml milk

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Preparation

• Throw all ingredients except milk into a food processor and blitz till it resembles coarse bread crumbs. Alternatively, cut butter into dry ingredients manually with a pastry blender or two knives.
• Add milk and mix till dough just comes together. Knead gently a few times. If dough is not firm enough, press into a disc and chill for a while.
• Flatten or roll out the dough till about 1/2-inch thick. Cut into shape using a knife or cookie cutter. Place on a lightly greased baking tray and brush the tops with milk or eggwash.
• Bake at 190C for 10-12 minutes till the tops are golden brown. Best served warm with jam or cream.