From Padddock to plate banner

Saffron scones


3 cups self-raising flour
1 tsp salt
60g butter
1 cup milk
50–100 mg infused saffron, to taste

  1. Sift flour and salt. Add butter and rub into flour with your fingers.
  2. Add milk and saffron infusion all at once, and mix with a knife to make a soft dough.
  3. Turn on to a floured board. Knead very slightly.
  4. Roll out the dough until it is 2-cm thick, then cut into rounds with a floured scone cutter.
  5. Place on a lightly greased and floured baking tray and brush with a little milk.
  6. Bake in a hot (230°C) oven for 10 to15 minutes or until risen and golden.

Recipe courtesy of saffron grower, Terry Noonan

Warning: Invalid argument supplied for foreach() in /home/customer/www/frompaddocktoplate.com.au/public_html/wp-content/themes/paddock/single-recipes.php on line 28
From Paddock to plate badge