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Baby scones with jam and cream
Baby scones with jam and cream
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Delightful mini scones perfect for tea time.
Ingredients:
  • 375.00 gm self-raising flour
  • 20.00 gm caster sugar
  • 80g butter, chilled, chopped
  • 257.50 gm milk
  • Strawberry jam, to serve
  • Double thick cream, to serve
Instructions:
  • Preheat your oven to a toasty 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Mix flour and sugar in a bowl. Gently rub butter into the flour mixture with your fingertips until it transforms into fine breadcrumbs.
  • Create a crater in the middle of the flour mix, pour in the milk, and use a flat-bladed knife to combine everything until just mixed (avoid over-mixing). Transfer the dough onto a lightly floured surface and gently knead until it comes together smoothly.
  • Shape the dough into a 2cm-thick round and use a 4.5cm round cutter dipped in flour to cut out scones. Combine any leftover dough pieces and repeat to make 20 scones. Arrange scones in a prepared pan, sprinkle with a little extra flour, then bake for 10 to 12 minutes until golden. Let cool in the pan for 5 minutes, then wrap in a clean tea towel to keep warm before serving with jam and cream.

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