Scones with Jam & Cream

I had been craving scones for quite some time and last night I had a couple of friends who visited me. I took this an opportunity to make a fresh batch of them since its so easy to make and requires very few ingredients.



Adapted from Margaret Fulton

– Serves 4


• 3 cups self raising flour
• 1 teaspoon salt
• 60g butter
• 1 ¼ cups milk


  1. Preheat oven to 230C or 210C fan force. Line baking tray with baking paper, greased with butter and light dusting of flour.
  2. Sift flour and salt into a bowl. Rub in the butter into the flour mixture until it looks like coarse breadcrumbs
  3. Add all of the milk and mix. Pull the dough together into a rough ball. Knead the dough on a floured board by pressing down onto it with the heel of the hand at least 3-4 times.
  4. Roll out the dough roughly 2cm thick and use a floured cutter to cut out 4cm rounds. Gather scraps and repeat this process until there is no dough left.
  5. Transfer scones onto the greased baking tray, keeping each scone close together. Lightly brush the top of the scone with milk and bake for 10-15 minutes (or until the tops are golden).
  6.  Cool on a wire rack and serve with butter or whipped cream and jam


I stored the leftovers in an airtight container in the refrigerator. I was naughty and had 3 for breakfast!


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