- 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 180C.
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 bench, knead lightly to just bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dip a 5 cm round cutter into extra flour then cut the cough 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 10 -12 minutes until top is golden and it sounds hollow when tapped.
Whip cream, Vanilla Bean Paste and Icing sugar to firm peaks. Serve scones warm with jam and cream.