- 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.
Fantastic… light and fluffy. We loved them. Thanks Donna
Fiona Johnson Kocjancic
Super! The scones were soft, delicate and my family enjoyed them a lot:-)
Wow very impressed!! My scones turned out really soft andfluffy . I made 25 large scones yum !!