Muesli Scones

Ingredients

• 2 cups self-raising flour
• 1/2 cup plain flour
• 1 tablespoon caster sugar
• 30g butter, chilled, chopped
• 3/4 cup milk
• 3/4 cup toasted muesli
• butter and honey, to serve

Method

1. Preheat oven to 250°C. Lightly grease a 19cm square (base) cake pan.
2. Sift flours and sugar into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add milk. Using a flat-bladed knife, stir to form a soft dough, adding more milk if necessary. Turn dough onto a lightly-floured surface. Add muesli. Knead gently until dough comes together.
3. Cut dough in half. Shape 1 half of dough into a 2cm-thick round. Using a 5cm scone cutter or glass, cut rounds from dough. Repeat with dough scraps. Place scones in prepared pan. Repeat with remaining dough and dough scraps.
4. Bake scones for 12 to 15 minutes or until golden. Serve with butter and honey.

Notes

• 
  Tip: To prevent dough sticking, dip scone cutter or glass in flour before cutting. You can store scones in an airtight container for up to 2 days, however they're best eaten on the day they're made.