- Preparation time:
- 15 mins
- Cooking time:
- 15 mins
- 12 Makes
- 3 cups self-raising flour
- 100g unsalted butter, chopped, chilled
- 1 cup milk
- Extra flour, for kneading and dusting
- Strawberry jam, to serve
- Whipped cream, to serve
- Preheat oven to 220°C. Sift flour into a large bowl. Add butter and, using your fingertips, rub into flour until the mixture resembles breadcrumbs.
- Make a well in centre of flour mixture. Add milk and use a butter knife to mix until mixture comes together to form a soft, loose dough. Turn out dough onto a lightly floured surface and gently knead for about 30 seconds or until smooth.
- Dust an oven tray with extra flour. Using the palm of your hand, press dough into a 2cm-thick round. Cut out 12 rounds using a 5cm cutter. Put rounds, spaced 1cm apart, on prepared tray. Dust tops with extra flour. Bake for 12 minutes or until golden. Transfer to a wire rack to cool. Serve warm, or at room temperature, with jam and cream.
More scone flavour ideas
- After cutting dough into rounds, divide ½ cup blueberries between scones, gently pushing into tops. Don’t dust with flour before baking.
Cheese and herb scones
- Add ½ cup grated tasty cheese, 2 Tbsp finely chopped chives and 2 Tbsp finely chopped parsley to flour mixture just before adding milk.
Sun-dried tomato and olive scones
- Add 2 Tbsp finely chopped semi-dried tomatoes, 2 Tbsp finely chopped basil leaves and 2 Tbsp finely chopped pitted kalamata olives to flour mixture just before adding milk.
- Sift 1 tsp cinnamon into flour. After forming a rough dough, add ½ cup choc bits, then knead to combine.
- Date scones'
- Soak ½ cup roughly chopped pitted dates in a bowl of boiling water for 10 minutes. Drain well, then add to flour mixture just before adding milk.
Sea salt and pepper scones
- Add 1 tsp freshly ground black pepper to flour mixture. After cutting dough into rounds, brush tops with water and sprinkle with sea-salt flakes.
We have sweet and savoury adaptions you can use with this basic scone recipe.