This classic scone recipe comes from our friend Anneka Manning of Bake Club. She vividly remembers baking batches as a child, bundling them up in a tea towel and taking them up to the shearing shed for ‘smoko’. Perfect with a cup of Billy tea and a generous dollop of jam and cream!

Prep:
10 min
Cook:
12-15 min
Serves:
9

Ingredients

Scones
  1. 350g (2 1/3 cups) self-raising flour, plus extra, to dust
  2. 2 tbsp caster sugar
  3. 1/2 tsp salt
  4. 100g butter, cubed, softened slightly
  5. 180ml milk, plus extra for brushing
  6. 1 tsp Queen Natural Organic Vanilla Essence-Extract
  7. Berry jam and butter or whipped cream, to serve

Method

  1. Step 1

    Preheat the oven to 220°C (200°C fan-forced). Lightly grease a baking tray with butter and then lightly dust with flour, shaking off any excess.

  2. Step 2

    Combine the flour, sugar and salt together in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated.

  3. Step 3

    Combine the milk and vanilla, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.

  4. Step 4

    Use lightly floured hands to bring the dough together - it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly with your fingertips (only about 6 times) to bring it together in a ball (you don't want it to be completely smooth).

  5. Step 5

    Use the palm of your hand to flatten the dough into a 15cm square, about 2.5cm thick. Use a large sharp knife to cut the dough unto 9 portions and place them on the prepared tray, about 1.5cm apart. Use a pastry brush to lightly brush the top of each scone with a little extra milk, then dust with a little extra flour.

  6. Step 6

    Bake in the middle of the preheated oven for 12-15 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature; split and stopped with jam and butter or cream.

Baker’s Tips:

These scones are best eaten on the day they are made.

Wrapping the scones in a cloth while still warm will give them a lovely soft crust.

 

 

This recipe is part of Anneka’s online Baking Foundations course. To learn more, please visit her website here. 

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