Classic scones

• milk0.75 cup
• self raising flour2 cups
• strawberry jam and cream4 servings
• butter1¾ oz

Instructions

1. 1

   Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl.

2. 2

   If mixture is dry, add a little extra milk.Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed.

3. 3

   Do not over-knead.

4. 4

   Pat dough to 2 cm thickness.

5. 5

   With a clean knife, quarter the dough or use a round cutter to cut rounds.Arrange scones onto a baking paper lined tray and bake at 220C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.

6. 6

   Serve scones straight from the oven with jam and cream.