This delectable but simple scone recipe is best eaten with your favourite jam and a dollop of whipped cream while plated on the best china. Making hot, fluffy scones is super simple and quick, and is an effortless way to impress mum or mum-in-law! This recipe can be made with or without added fruit.
- Digital weighing scale
- Measuring cups and measuring spoons
- Baking tray
- Mixing bowl
- Hand mixer
- Silicone spatula
- Rolling pin
- 5cm round or fluted cookie cutter
- Pastry brush
- Cooling rack
- 3 cups self-raising flour, plus extra for dusting
- 1 tsp caster sugar
- Pinch of salt
- 50g butter, chopped
- 310ml milk, plus extra for glazing
- ⅔ cup sultanas
- Raspberry or strawberry jam, to serve
- Double cream, to serve
- Preheat the oven to 230C. Lightly dust a baking tray with flour and set aside.
- Sift the flour, sugar and salt into a large mixing bowl.
- Add in the butter and use you fingertips to rub together the butter and flour until it resembles fine breadcrumbs.
- Make a hole in the centre of the flour mixture and pour in milk.
- Use a hand mixer to combine until a soft but sticky dough forms and then add in sultanas (and more milk if necessary).
- Turn dough out onto a lightly floured surface and knead gently until the dough comes together.
- Use fingertips to pat the dough into a 2cm-thick disc. Alternatively, you may use a rolling pin to roll out the dough.
- Dip your 5cm round pastry cutter in flour to cut out the dough into scones.
- Arrange scones evenly across tray and gently glaze the top of each with a little bit of milk.
- Bake the scones for 10 to 12 minutes or until golden brown.
- Remove scones from oven and allow to cool slightly.
- Serve warm with a generous dollop of double cream and jam.