450g (3 cups) self-raising flour
1 tbsp icing sugar mixture
80g chilled butter, chopped
250ml (1 cup) milk
Milk, extra, to brush
Strawberry or raspberry jam, to serve
Step 1
Preheat oven to 200°C/180°C fan forced. Grease the base and side of a 6 1/2cm-deep, 11 x 21cm (base size) loaf pan. Lightly dust the inside of the pan with flour and shake off excess.
Step 2
Combine flour and icing sugar in a bowl. Add butter. Use your fingertips to rub butter into the flour mixture until it resembles fine breadcrumbs.
Step 3
Make a well in the centre. Add milk and mix with a flat-bladed knife until the mixture forms a soft dough. Turn onto a lightly floured surface. Knead gently until smooth (don't knead too much or the scones will be tough).
Step 4
Pat the dough into a 2cm-thick round disc. Cut the disc in half and stack the two halves on top of each other. Dip a 5cm round cutter into flour to prevent the dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 8 scones. Arrange scones, just touching, inside the prepared pan. Brush the tops with a little extra milk. Bake for 12-15 minutes or until golden and well risen. Transfer to a wire rack to cool slightly. Serve warm with jam and cream.
cream, to serve
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