This household loves their scones and they are made at least once a month as they are so delicious. This recipe is the most simplest recipe I have ever used to make scones and is always a winner – though the whipped cream tends to be more difficult to make (especially if someone drops the whole container of sugar into the cream!!!)
For the whipped cream, all you really need is some thickened/heavy cream, and add desired amount of sugar to taste (with a pinch of salt). Now, for the six of us, I almost use a full 600ml thickened cream tub and gradually pour (a few tablespoons at the start) of sugar and once I start mixing/whisking, I sample and add if needed.
I think I need to make some of these tonight!
Plain flour, for dusting
3 cups self-raising flour
80g butter, cubed (or approx. 2 tablespoons)
1 – 1 ¼ cups milk
Jam and whipped cream, to serve
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
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. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.