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Classic scones with jam and cream
Classic scones with jam and cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up some light and fluffy scones with a delicate touch, avoiding overmixing the dough.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 20.00 gm caster sugar (optional)
  • Pinch of salt
  • 60g chilled butter, finely chopped
  • 310ml (1 1/4 cups) milk, cold, plus extra, to brush
  • Strawberry jam, to serve
  • Whipped cream, to serve
  • Persian fairy floss, to serve (optional)
Instructions:
  • Preheat your oven to 220C/200C fan forced and lightly dust a baking tray with flour.
  • In a bowl, blend the flour, sugar, if using, and a pinch of salt. Rub the butter into the mixture using your fingertips until it resembles fine breadcrumbs. Create a well in the center, pour in 250ml (1 cup) milk, and stir with a flat-bladed knife until the dough just comes together. Slowly mix in the remaining milk as needed until the dough forms.
  • Place dough on a lightly floured surface and knead gently for 30 seconds until smooth. Press into a 2cm-thick disc and cut out 12 scones using a 5cm round cutter. Shape leftover dough into scones. Arrange scones on a tray, brush with milk, and bake for 15-20 minutes until golden. Cool on a wire rack and serve with jam, cream, and fairy floss, if desired.

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