These scones, are the only recipe that I have ever used. Easy and always, always turn out perfect. The original recipe comes from a school recipe book from St Augustines Primary School, but I have altered it slightly!
3 cups SR Flour + extra for rolling
1/2 cup castor sugar
100 grams butter
1 1/4 cups milk
Preheat oven to 240 degrees
In a large bowl sift in the flour and salt. Using only your finger tips rub in the butter into the flour until all butter is rubbed and it looks like tiny crumbs.
Add sugar, stir in and make a hole in the middle of the mixture. Pour all milk into the hole and mix in using a butter knife (so the mixture doesn’t stick as easily). Mix until you have a combined ball with no flour left around the sides of the bowl or the bottom.
Sprinkle the extra flour onto your bench and gently knead out the dough until it is 2-3 cm high. Using a scone cutter or a glass, dust rim in flour and cut out scone. Place cut scones on a baking tray touching each other.
Roll your dough off cuts together and cut out more scones until all dough is used. Should make 12 large scones. Dust scones with extra flour.
Turn the oven down to 210 degrees and bake scones for about 18 mins until nice and browned.
Serve as fresh as possible with whipped cream and raspberry jam!