Serves 16

  • 3 cups self raising flour
    ¼ teaspoon salt
    1 tablespoon caster sugar
    50g chilled butter, diced
    1¼ cups milk, plus extra for brushing
    plain flour, for dusting
    jam and whipped cream, to serve

1. Preheat oven to 220ºC. Grease an oven tray and dust with a little plain flour.
2. Sift flour and salt into a large bowl. Stir in sugar. Rub butter into flour mixture using your fingertips.
3. Make a well in the centre of flour mixture and pour in milk. Use a butter knife to mix, forming a sticky dough.
4. Turn dough onto a lightly floured board. Knead lightly a few times, just until smooth. Press dough down to about 2cm thickness. Use a floured 4.5cm cutter to cut as many rounds from the dough as possible. Place on prepared tray about 1cm apart.
5. Lightly knead dough scraps and repeat to form more scones. Place on prepared tray. Lightly brush tops of scones with extra milk.
6. Bake 12-15 minutes or until golden brown. Turn onto a wire rack.


- Lightly flour the surface for kneading the dough.  Too much extra flour will result in a tough scone.
- Work quickly and lightly when kneading dough and do not overknead.
- Press cutter straight down into dough and do not twist.
- Scones cooled on a wire rack will be crusty. If you prefer a softer crust, cover the scones with a tea towel.   

- Try serving the scones with this tasty Blood Plum Jam