Scones

Scones

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
300g self-raising flour
pinch salt
2 teaspoons caster sugar
125ml cream
125ml milk
additional cream
jam and whipped cream, for serving

Method

  1. Preheat oven to 200°C.
  2. Sift together flour, salt and sugar into a bowl. Mix cream and milk together, then stir the wet mix onto the dry mix. Stir gently until the mixture is just combined. Tip mixture onto a lightly floured bench top.
  3. Pat scone dough out with lightly floured hands until it is 2 cm thick. Cut out scones with a 5 1/2 cm (2 1/4 inch) cutter. Mix together leftover bits and roll and cut them out also.
  4. Place scones on a lined baking tray touching together, brush tops with additional cream. Cook in preheated oven for 12–15 minutes.
  5. Remove tray and cover scones with a clean tea towel until cool. Split scones and spread with jam and whipped cream.

Alternatives

  • For cinnamon scones, sift 1 tsp cinnamon with the flour.

    For date scones, add 6–8 finely chopped dates to the scone dough.
Tags:
Tea and Cake
sweets
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