tallow scones.

Light, fluffy scones made with cold beef tallow. Serve warm with jam and cream.

Dietary: Dairy Free Option
Baking Time: 15 minutes
Makes: 8-10 scones

Ingredients:
2 cups self-raising flour
1/2 teaspoon salt
60g cold beef tallow
3/4 cup milk, plus extra for brushing

To Serve:
Jam of choice
Whipped cream or butter

Method:
Preheat the oven to 200°C and line a baking tray.
Rub the cold tallow into the flour and salt until it resembles coarse breadcrumbs.
Add the milk and mix gently until just combined.
Pat out on a floured surface to 2-3cm thick and cut into rounds.
Place close together on the tray, brush with milk and bake for 15 minutes until risen and golden.

Notes:
Keep the tallow cold for the fluffiest scones.
For savoury scones, add herbs or grated cheese.

Storage:
Best eaten on the day. Store leftovers in an airtight container for up to 2 days, or freeze for up to 1 month and warm before serving.