Classic scones with jam and cream

Name: Classic scones with jam and cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 450g (3 cups) self-raising flour; 20.00 gm caster sugar (optional); Pinch of salt; 60g chilled butter, finely chopped; 310ml (1 1/4 cups) milk, cold, plus extra, to brush; Strawberry jam, to serve; Whipped cream, to serve; Persian fairy floss, to serve (optional)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 16

Cost: $1.36 /serving

Author : Alison Adams

milk butter flour

Ingredients

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450 grams (3 cups) self-raising flour20.00 gm caster sugar (optional)Pinch of salt60 grams chilled butter, finely chopped310 milliliters (1 1/4 cups) milk, cold, plus extra, to brushStrawberry jam, to serveWhipped cream, to servePersian fairy floss, to serve (optional)

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Instructions

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Step 1

Preheat oven to 220C/200C fan forced. Lightly dust a baking tray with flour.

Step 2

Whisk together the flour, sugar, if using, and a pinch of salt in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Make a well in centre and pour in 250ml (1 cup) milk. Use a flat-bladed knife to stir until dough just comes together. Gradually add as much of the remaining milk as necessary, until the dough comes together.

Step 3

Turn dough out onto a lightly floured surface. Knead gently for 30 seconds or until just smooth. Press dough into a 2cm-thick disc. Use a 5cm round cutter to cut out 12 scones. Press leftover dough together. Repeat to make 4 more scones. Place scones, just touching, on the prepared tray. Brush with extra milk. Bake for 15-20 minutes or until risen and golden. Transfer to a wire rack to cool. Serve with the jam, cream and fairy floss, if using.