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.

The end product!
The end product!

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