Rama | Recipes | Scones

Rama Creamy Scones

  • 400 ml (230 g) Self-Raising Flour
  • 60 g Rama Perfect Bake
  • 1 ½ tsp. (8 g) Baking Powder
  • Pinch of Salt
  • 150 g Milk
  • ¼ Cup (50 g) Caster Sugar
  • 1 Extra Large Egg
  1. Sift flour, baking powder, sugar and salt into large metal bowl and mix around gently with a spatula.
  2. Rub in Rama Perfect Bake until mixture resembles fine breadcrumbs and make a well in the center of the bowl.
  3. Whisk together egg and milk in a separate bowl and pour 2/3 of this into the middle of the crumb mixture.
  4. Combine the ingredients using a cutting motion with a spatula, once combined and, if the dough is not soft enough, add the remaining egg mixture, a little at a time, until the dough is soft but not sticky. Place mixture onto a lightly floured surface and gently knead until soft and firm dough is formed.
  5. Roll out mixture to a 3cm thickness and cut out scones using a scone cutter, dipping the cutter in additional flour after each scone to prevent sticking.
  6. Place scones onto a greased baking tray and bake at 170⁰C for 17 minutes.