Classic butter scones
Pantry staples transformed into dainty tea-time treats.
- Makes 6
- Less than 45 minutes
- 2 cups (300g) flour, plus extra for dusting
- 1 Tbsp (15ml) baking powder
- ½ tsp (3ml) salt
- 2 Tbsp (30ml) castor sugar
- ⅓ cup (80g) butter, chilled
- 1 extra-large egg
- ½ cup (125ml) milk
- ½ cup (125ml) fresh cream, whipped
- Quick jam:
- ¼ cup (60ml) sugar
- ½ cup (125ml) fresh strawberries, hulled or frozen raspberries
- 1 Tbsp (15ml) lemon juice
- Preheat oven to 200ºC.
- Lightly dust a baking tray with flour.
- Sift flour, baking powder, salt and castor sugar together.
- Rub butter into flour mixture until it resembles breadcrumbs.
- Mix egg and milk together.
- Add egg mixture to flour mixture and, using a butter knife, mix gently until mixture just comes together and forms a soft dough.
- Turn out onto a lightly floured surface and pat into a 3cm-thick square.
- Cut out scones using a 6cm round cutter. Reform excess dough and cut out more scones.
- Place on prepared baking tray.
- Bake for 15-18 minutes, or until golden brown and scones make a hollow sound when tapped.
- Cool on a wire rack.
- To make jam, place sugar in a microwave-safe bowl and melt on high for 2 minutes.
- Add berries and lemon juice and microwave for 6-7 minutes, or until mixture becomes syrupy. Set aside to cool and thicken slightly.
- Serve scones with jam and dollops of whipped cream.