Prep Time: 10 mins
Cook Time: 10 mins
2 cups White Wings All-Purpose flour, plus more for dusting
1 pinch salt
2 tsp baking powder
150g butter, chilled and cut into small cubes
2tbsp caster sugar
1 cup milk
1-2 eggs, beaten for the glaze
Jam and whipped cream to serve
Preheat your oven to 220˚C.
In a large bowl mix together the flour, salt and baking powder then add the cubed butter and ‘rub in’ the mixture using your fingertips until the mixture resembles coarse sand. Add the sugar and mix to combine.
Make a well in the flour mixture, add the milk and bring it together using a knife making sure not to over work the mixture.
Now flour your hands and turn the mixture onto your bench and gently fold it until it resembles a lightly kneaded dough about 4cm thick
Take a round pastry cutter dipped in flour and cut out your scones. You should get around 12 scones from a 4-5 cm cutter.
Gently place the scones onto a flat baking tray lined with baking paper and brush the tops with the beaten egg
Bake for 10 mins until risen and golden on the top. Allow to cool before adding your fillings.
OPTION: Pumpkin Scone Recipe
For a different twist add ½ cup cooked mashed pumpkin to the mixture and add another ½ cup of flour. The mixture might still be a little wet so just use more flour when mixing with your hands.