{"id":29440,"date":"2017-06-29T00:00:00","date_gmt":"2017-06-29T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/the-perfect-scone\/"},"modified":"2017-06-29T00:00:00","modified_gmt":"2017-06-29T00:00:00","slug":"the-perfect-scone","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/the-perfect-scone\/","title":{"rendered":"The perfect scone!"},"content":{"rendered":"

Thanks to Rilka Warbanoff and Foodland.<\/strong><\/em><\/p>\n

Ingredients <\/strong><\/p>\n

Makes 12 <\/strong><\/p>\n

500g plain flour<\/p>\n

1 tsp. salt<\/p>\n

2 tsp. baking soda<\/p>\n

4-\u00bd tsp cream of tartar<\/p>\n

125g unsalted butter, diced<\/p>\n

300ml milk<\/p>\n

Method<\/strong><\/p>\n

Preheat oven to 220\u00b0.<\/p>\n

Sift the dry ingredients together and rub in the butter thoroughly. Add the milk and stir briefly. Knead lightly together on a floured surface. [It’s important not to overwork scone dough].<\/p>\n

Roll out to approx 3cm thickness and then cut into 12 scones.<\/p>\n

Bake for 10mins until wonderfully soft but slightly golden.<\/p>\n

Serve warm with Cream and Jam.<\/p>\n

SEE ALSO<\/h3>\n

MAKE YOUR OWN RANCH FRIED CHICKEN\u2026 EASY!<\/strong><\/a><\/p>\n

CHICKEN AND VEGGIE TERIYAKI STIR-FRY<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Thanks to Rilka Warbanoff and Foodland. Ingredients Makes 12 500g plain flour 1 tsp. salt 2 tsp. baking soda 4-\u00bd tsp cream of tartar 125g unsalted butter, diced 300ml milk Method Preheat oven to 220\u00b0. Sift the dry ingredients together and rub in the butter thoroughly. Add the milk and stir briefly. Knead lightly together […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[250,231],"tags":[],"geo_market":[],"class_list":["post-29440","post","type-post","status-publish","format-standard","hentry","category-afternoons","category-show"],"acf":[],"yoast_head":"\nThe perfect scone! - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/the-perfect-scone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The perfect scone!\" \/>\n<meta property=\"og:description\" content=\"Thanks to Rilka Warbanoff and Foodland. Ingredients Makes 12 500g plain flour 1 tsp. salt 2 tsp. baking soda 4-\u00bd tsp cream of tartar 125g unsalted butter, diced 300ml milk Method Preheat oven to 220\u00b0. Sift the dry ingredients together and rub in the butter thoroughly. Add the milk and stir briefly. 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