- 3 Cups of Self Raising Flour
- 80 grams of salted butter, cold
- 1 cups (250ml) full cream milk, cold
- Extra flour for dusting
- Extra milk for brushing
- Jam of choice
- Thickened cream
Preheat oven to 220˚c or 200˚c if fan forced
Combine the flour and butter, then rub the butter into the flour with your fingertips until it resembles breadcrumbs. Pour the milk over scone mixture then stir using a butter knife until dough comes together.
Turn dough onto the floured bench and dust the top with a little more flour. Roughly bring dough together into one smooth ball, it will be quite sticky. Press the dough down into a 2cm disc. Dip a 6cm round cutter into extra flour then cut into rounds-do not twist the cutter as this will prevent the scones from rising to their full potential!
Carefully transfer scones onto baking tray and brush lightly with milk. Gather remaining dough scraps and repeat. Bake for 12-15 minutes until top is lightly golden and it sounds hollow when tapped.
Serve with Jam and a dollop of cream while still warm for best results.