Classic Scones
Classic Scones
Serves
10
Prep
20 mins
Cook
20 mins
Method
- Preheat oven to 200°C. Sift self-raising flour into a large bowl. Using your fingertips, rub the butter into flour until the mixture looks like breadcrumbs.
- Add 1 cup of milk. Mix with a flat bladed knife until the mixture forms a soft dough, adding more milk if required. For savoury scones add cheese and chives to the mixture at this step.
- Place onto a lightly floured surface. Knead gently until smooth.Place onto a lightly floured surface. Knead gently until smooth.
- Pat dough down until about 2cm thick. Using a 5cm (diameter) round cutter, cut out 12 rounds and place scones onto a lightly floured baking tray, about 1cm apart.
- Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack to cool.
- Serve with jam and whipped cream for sweet scones or butter for savoury scones.
Ingredients
- 3 cups self-raising flour
- 80g Devondale Butter, chilled and cubed
- 310ml Devondale Full Cream Fresh Milk
- plain flour, for dusting
- 1/2 cup grated Devondale Tasty Cheese
- 2 tsp chopped chives
- raspberry jam
- Long Life Thickened Cream to serve
