3 Ingredient Traditional Scones

Method

1. 1

   Preheat oven to 220C (200C fan forced).

2. 2

   Combine flour & butter, then rub the butter into the flour with your fingertips until it resembles breadcrumbs. Pour milk over the mixture then stir using a butter knife, until dough comes together.

3. 3

   Transfer dough onto floured bench, and dust the top with a little more flour. Roughly bring dough together into one smooth ball, it will be quite sticky. Press the dough down into a 2cm disc. Dip a 6 cm round cutter into extra flour then cut into rounds – do not twist the cutter.

4. 4

   Carefully transfer scones onto baking tray and brush lightly with milk. Gather remaining dough scraps and repeat. Bake for 12-15 minutes until top is lightly golden and it sounds hollow when tapped.

5. 5

   Whip together thickened cream and Vanilla Bean Paste to soft peaks. Serve scones warm with jam and dollop of cream.