Macadamia Milk scones

I had some Macadamia Milk left over in the fridge from making my Feijoa and Macadamia Milk ice cream. So I decided to try it in some scones.

Ingredients:
2 cups self raising flour
1 cup Macadamia milk
approx 30g butter.

To be honest, I'm so used to making scones, I don't actually measure the butter out anymore. I just cut a bit off the block and think "that will do."

Preheat oven to 400C or 200F. Line a lamington tray or deep sided baking dish with baking paper or use a silicone baking sheet.

Sift flour. Rub in butter. Add milk. Using a knife, 'cut' through the ingredients in the bowl until they are blended enough that it is starting to look like a dough. Knead lightly. Don't do it too much or your scones will be tough instead of light and fluffy.

Roll out to desired thickness. Cut scone shapes using a cookie/scone cutter and lay in tray with scones gently touching each other. This way the scones will be forced to rise up instead of out. Place tray on top shelf as they need the hottest part of the oven.

Brush with some more of the Macadamia Milk and bake in oven for about 15 mins. Scones should sound hollow when tapped.

Once cooked, cool on a rack and separate the scones so they don't sweat.

These taste delicious on their own and stay quite moist.