Slice these warm scones in half and spread with whipped or double cream and your favourite jam.
Preheat oven to 180°C (350°F). Place the flour, baking powder, sugar and butter in a large bowl and rub together, using your fingertips, until combined.
Make a well in the centre of the mixture and add the milk and cream. Using a butter knife, mix until just combined.
Turn out onto a well-floured surface and knead until just combined. Pat the dough into a rough 2cm-thick rectangle. Using a 6cm cookie cutter, cut rounds from the dough, re-rolling as necessary.
Place on a lightly greased baking tray lined with non-stick baking paper and brush with extra milk. Bake for 15–20 minutes or until golden and cooked through. Allow to cool slightly before serving.
Nutritional analysis per serving (15 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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