• Quick
  • Makes 12
  • 10 mins prep
  • 15 mins cook

Classic scones

Afternoon tea isn't an occasion unless traditional scones -and perhaps crustless finger sandwiches - are on the table.


Classic scones

  • 2 cups self-raising flour
  • 30 g butter, chopped
  • 1/2 cup milk
  • 1/2 cup water
  • jam and cream, to serve


Classic scones

  1. Preheat oven to very hot, 220°C. Lightly grease a scone tray.
  2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
  3. Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.
  5. Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.

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