A recipe from Kat – Surry Hills
I love scones and this recipe is one of the best I have used. I like them served with clotted cream and some raspberry jam….
They can be stored in the freezer for 2-3 months once made too.
2 cups self-raising flour
1/4 tsp salt
150 ml double cream
2/3 cup milk (+ a bit extra for brushing on top)
Preheat oven to 220 degrees.
Sift the four and salt together and then add the cream stirring in with a flat knife.
Add the milk bit by bit until it forms a soft dough. You may not need all the milk.
Gather the dough up and pop it on a floured bench. Make sure you don’t handle it too much or the dough will go tough.
Shape it so it is around 3.5cm thick and then cut out circles using a 5cm cutter. Gather up any left over dough and shape into another scone.
Brush each one with a little milk on top and then pop in the over for around 12 minutes or they are nicely browned on top. Serve straight away whilst they’re nice and warm.