Makes 9 scones.
50g chilled Australian butter
2 cups self-raising flour
1 tbsp caster sugar
to 1 cup of milk
extra milk, for brushing
jam and pure cream, for serving
Grate the cold butter into the flour, then using fingertips, rub butter into the flour until the mixture resembles fine breadcrumbs, add sugar and stir to combine.
Make a well in the centre of dry ingredients and add the milk. Stir the mixture with the blade of a butter knife until it is just combined into small clumps.
Turn the dough onto a lightly floured surface and knead very lightly into one large ball. Pat out the dough to a 3cm thickness and use a 5cm floured round cutter to cut the scones, making sure you don’t twist the cutter. Alternatively, cut the dough into 9 squares using a very sharp knife. Place onto a lined oven tray.
Brush scones with extra milk and bake at 220°C for 10-12 minutes. Serve warm with jam and cream.
Tips for great scones: Grating the butter into the flour distributes it evenly and makes it easier to rub in. Use some of the flour to coat the grater and butter, to stop it sticking.
Alternatively, process butter and flour in a food processor, until mixture resembles fine breadcrumbs.
For the best scones ensure you have cool hands and work very gently with the dough — the less you work the dough the more tender the scones will be.
Source: Dairy Australia, www.legendairy.com.au/recipes/