- Prep:
- 15 min
- Cook:
- 10 min
- Serves:
- 10
Ingredients
Scones
-
3 cups (450g) self raising flour
-
80g salted butter, cold
-
1 cup (250ml) full cream milk, cold
-
Extra flour, for dusting
-
Extra milk, for brushing
Whipped Cream
-
Thickened Cream
-
Queen Natural Vanilla Paste
-
Icing Sugar
-
Berry jam, to serve
Method
-
Step 1
Preheat oven to 220C (200C fan forced).
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 5
Whip together thickened cream and Vanilla Bean Paste to soft peaks. Serve scones warm with jam and dollop of cream.
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