- 3½ cups (525g) self-raising (self-rising) flour
- 2 teaspoons baking powder
- ½ cup (110g) caster (superfine) sugar
- 75g unsalted butter, melted
- 1 cup (250ml) milk, plus extra, for brushing
- ¾ cup (190ml) single (pouring) cream
- strawberry jam, whipped cream and store-bought lemon curd, to serve
- Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the butter and mix to combine. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until just combined. Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick and use a 5.5cm round cookie cutter to cut out 15 rounds.
- Place the scones on a lightly greased baking tray lined with non-stick baking paper and brush them with milk. Bake the scones for 15–20 minutes or until cooked when tested with a skewer. Serve with the jam, cream and lemon curd. Makes 15.
+ To get straighter sides on your scones, avoid twisting the cookie cutter when cutting — push straight down instead.
+ Dip your cookie cutter in a little flour to release the scones more easily onto the baking tray.
+ Place the scones close to each other on the baking tray so they rise upwards.
+ The most important thing to remember when making scones is to not overwork the dough, or you’ll end up with hard, tough scones. By using a butter knife and a lighter touch to mix the dough, you’ll avoid overworking the gluten in the flour.
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