- 2 1/2 cup self-raising flour
- 60 gram cold butter, chopped
- 3/4 cup cold milk, plus extra to glaze
- jam or marmalade, to serve
- whipped cream, to serve
- 1Preheat oven to 200°C (180°C fan-forced). Grease and line a baking tray with baking paper. Sift into a large bowl. Rub in butter to make fine crumbs.
- 2Make a well in centre; add milk. Using a round-bladed knife, cut through mixture until it forms a soft dough, adding 1-2 tablespoons more milk if needed. Turn out dough onto a lightly floured surface. Knead briefly until smooth, then shape into a 2cm-thick round.
- 3Using a 5.5cm cutter dipped into flour, cut round from dough. Place scones side by side on prepared tray. Brush tops with extra milk to glaze. Bake for 12-15 minutes or until golden and well risen. Serve scones with jam and cream.
Make as many scones from the first cutting as you can. Scones from subsequent rollings will be a little tougher and slightly misshapen. For best results, make on the day of serving.
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