Scones
40 minMakes 10
Classic British scones: tender, crumbly pastries served warm with jam and whipped cream.
| prepPreheat oven to 200°C / 390°F (standard) or 180°C / 350°F (fan / convection) | ||||||
| 450 g self raising flour | Blitz flour & butter 8 sec until breadcrumbs | Pour milk over, blitz 6–8 sec until ball forms | Knead lightly 10 times, pat into 2 cm disc | Split scones, serve with jam & whipped cream | ||
| 80 g cold salted butter, cut into 1 cm cubes | ||||||
| 250 ml milk, fridge cold | ||||||
| Extra flour, for dusting | Cut 5 cm rounds, transfer to tray | Gather scraps, cut more scones | Brush tops with milk | Bake 200°C / 390°F, 10–12 min until golden | Cool on towel 10–15 min, wrap loosely | |
| Extra milk, for brushing | ||||||
| Strawberry jam (or other of choice) | ||||||
| 250 ml whipping cream | Whip cream, sugar & vanilla to soft peaks | |||||
| 1 tbsp white sugar | ||||||
| 1/2 tsp vanilla extract (optional) | ||||||
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