Classic scones

Ingredients

• 0.8 cupmilk
• 2 cupsself raising flour
• 4 servingsstrawberry jamfor serving
• 50 gbutterunsalted softened

Equipment

• bowl
• baking paper
• oven
• knife
• spatula
• butter knife

Directions

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. 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. Do not over-knead. Pat dough to 2 cm thickness. 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.
2. Serve scones straight from the oven with jam and cream.