I love scones. Almost nothing is as good as jam and whipped cream on some fresh scones.
Even better is when they’re so quick and easy to make – and these ones surely are. They were seen on a masterclass show on MaterChef, although had dates and lemon. I’m sure this flavour combination would be great, but without them the recipe is lovely.
Recipe adapted from MasterChef’s Date and Lemon Scone recipe
3 cups self-raising flour
2 tablespoons caster sugar
Cream & jam, to serve
Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.
Whisk 150ml milk, cream and egg together until well combined. Combine flour and sugar in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.
Press dough out to 2cm-thick.
Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough.
Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.
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