Traditional Scones
Traditional Scones are buttery and golden and to get the best result should be just thrown together. With some strawberry jam and a dollop of Chantilly Cream they are a sure way to a man’s heart.
Servings Prep Time
12Scones 10Minutes
Cook Time
20Minutes
Servings Prep Time
12Scones 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl
  2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs
  3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required.
  4. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
  5. Pat dough into a 3cm-thick round (or rectangle if you are making square scones). Using a 5cm (diameter) round cutter (optional), cut out as many scones as you can. To be honest, if I’m making these for myself, I don’t bother cutting them into circles – I simply cut the mixture into squares using a butter knife and make square scones. If you are making circular scones, press remaining dough together and cut out more scones.
  6. Place scones onto prepared baking tray, 1cm apart. with a pastry brush, ‘paint’ the tops of the scones with a little of the extra milk. This will help the browning of the tops of the scones. Bake for 20 to 25 minutes or until golden.
  7. Transfer to a wire rack. Serve warm with jam and Chantilly Cream.
Recipe Notes

If you have any leftovers, these can be eaten cold or warmed a little in the microwave before eating (I never have leftovers). They also freeze well so they make great lunchbox treats or to take to work.

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