Muesli Scone - cooking recipe

Ingredients

2 cups self-raising flour
1/3 cup caster sugar
50 g butter (cold finely chopped plus extra to serve)
3/4 cup muesli (toasted fruit)
1 cup milk

Preparation

Preheat oven to 200C (180C fan forced).
Grease a baking tray.
Place flour and 2 tablespoons of the sugar in a large bowl and using fingertips, sub in 50 grams butter until mixture resembles fine crumbs (I would use a food processor and then transfer to a bowl) and then stir in 1/3 cup muesli.
Add milk to flour mix and using a round bladed knife, mix until soft dough forms and using hands bring dough together in bowl to form a ball.
Turn dough onto prepared tray and press dough out to 20cm (diameter) disc and sprinkle remaining muesli and sugar over top of dough.
Using a sharp knife dipped in flour, mark 8 wedges in top of dough and then bake for 18-20 minutes or until golden and scone sounds hollow when tapped lightly.
Remove from oven and stand for 5 minutes.
Using markings as a guide, cut into wedges and serve with extra butter.
INDIVIDUAL MINI SCONES - press dough out onto a floured surface to 2cm thick and using a small round pastry cutter, cut into rounds and place on a greased baking tray and bake for about 10 to 12 minutes (guesstimate) or until golden and have a hollow sounds when lightly tapped.