- 15 min
- 10 min
- 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
- Thickened Cream
- Queen Vanilla Bean Paste
- Icing Sugar
- Berry jam, to serve
Preheat oven to 220C (200C fan forced).
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.
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.
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.
Whip together thickened cream and Vanilla Bean Paste to soft peaks. Serve scones warm with jam and dollop of cream.