3 cups (450g) self-raising (self-rising) flour, sifted- ½ cup (110g) caster (superfine) sugar
- 75g cold butter, chopped*
- 1 cup (250ml) milk, plus extra, for brushing
- raspberry jam, to serve
chantilly cream
- ¾ cup (180ml) pouring (single) cream
- ¼ cup (40g) icing (confectioner’s) sugar, sifted
Preheat oven to 180ºC (355ºF). Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a baking tray lined with non-stick baking paper and brush with extra milk. Bake for 18–20 minutes or until cooked when tested with a skewer.
To make the Chantilly cream, place the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam. Makes 12.
* Use cold butter to ensure a flaky texture to your scones.
** By using a butter knife to mix the dough, you avoid overworking the gluten in the flour. Use light hands to bring the dough together or you’ll end up with hard, tough scones.
