Scones for breakfast

This morning; no bread in the cupboard, the girls wont eat cerial. What on earth could I give them for breakfast?

"Scones, Mummy!"

"Scones?"

"Yup"

"Hmm, okay... scones"

So we made scones. Flower shaped scones. (Don't you just lave little girls :) )

This is a recipe I've used forever, I don't believe in changing what already works. For variation you can double the sugar and add a 3//4 cup of dried fruit, like sultanas.

I don't like fancy-shmancy scones, I suppose thats why I've stuck to the same recipe for so long.

I'm also too lasy to rub the butter by hand so I use a food processor to blend the flour in.

Age Old Scones

2 cups self raising flour

1/2 tsp salt

1 tsp sugar

30g butter

1/2 cup milk

1/4 cup water

Place in a food processor; flour, butter, salt and sugar. Process until it resembles fine breadcrumbs. Don't over process. (Now is the time to add extra sugar and 3/4 cup of sultanas if you choose)

Tip flour into a large bowl and make a well in the centre. Gradually add the combined milk and water stiring with a knife in between. Be careful not to add too much liquid, but if the mixture is still too dry add a little extra water bit by bit untill it all comes together.

Tip the dough out onto a lightly floured surface and kneed untill it's smooth.

Pat the dough out to about a 2cm thickness and cut into rounds, place them closely on a greased tray and brush the tops with milk. Bake at 210 degrees C until golden, about 10 minutes.