Scones

This recipe makes 16 first-class scones.

3 cups (450g) self-raising flour

1 tsp caster sugar

Pinch salt

50g butter, chopped

1 1/4 cups (310ml) milk

Milk, extra, to glaze

Boysenberry or raspberry jam, to serve

Double cream, to serve

 

Preheat oven to 230°C. Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre of the flour mixture.

Pour the milk into the well and use a butter knife in a cutting action to stir until a soft but sticky dough forms (add more milk if necessary to make the dough soft).

Turn dough out onto a lightly floured surface; gently knead until dough just comes together. Use fingertips to gently pat the dough into a 2cm-thick disc.

Lightly dust an oven tray with flour. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Arrange scones on the tray. Gently brush the top of each scone with a little extra milk to glaze.

Bake scones on the top shelf of preheated oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature with jam and cream, if desired.