You can’t beat a batch of freshly baked scones, especially when making them from scratch is this easy. Serve them with cream and your favourite jam.
- 3 cups (450g) self-raising flour
- 2 tsp icing sugar mixture
- 50g butter, chilled, chopped
- 1 1/4 cups (310ml) milk
- Extra milk, to brush
- Raspberry jam, to serve
- Whipped cream, to serve
Preheat oven to 220°C. Combine the flour and icing sugar in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture until the mixture resembles fine breadcrumbs. Make a well in the centre.
Add the milk to the flour mixture and use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms.
Turn onto a lightly floured surface and gently knead until the dough just comes together (don’t overwork the dough). Use your fingertips to gently pat the dough out to a 3cm-thick disc.Use a lightly floured 5cm round cutter to cut 16 discs from the dough, reshaping the dough if necessary.
Lightly dust a 20cm square cake pan with flour. Arrange the scones, side-by-side, in the prepared pan. Lightly brush tops with extra milk.
Bake on the top shelf of the oven for 12-14 mins or until the scones are golden and sound hollow when tapped. Turn the scones onto a clean tea towel. Serve warm or at room temperature with jam and cream.