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How to make Scones

Yield = 16
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 3 cups (450g) self-raising flour
  • 1 teaspoon 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

Method

  • Step 1 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.
  • Step 2 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).
  • Step 3 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.
  • Step 4 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.
  • Step 5 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.