This delectable but simple scone recipe is best eaten with your favourite jam and a dollop of double cream. Making hot, fluffy scones is super simple and quick, and perfect if you’re hosting high tea for Mum this Mother’s Day. 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.