MAKES 8 PREP 15 minutes COOK 10 minutes COST 20¢ each + TOP TIPS For a crusty scone exterior, cool on a wire rack. If you prefer a softer edge, wrap scones in a clean tea towel, then cool on a wire rack.
2 cups self-raising flour + 1 tablespoon icing sugar + pinch of salt + 60g butter, chilled, chopped + ¾ cup cream
+ 2 tablespoons milk
1 Preheat oven to 200ºC/180ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper. Sift flour, icing sugar and salt into a large bowl. Using fingertips, rub in butter to make coarse crumbs.
2 Make a well at centre. Add cream. Using a round-bladed knife in a cutting motion, mix to form a soft dough.
3 Turn out onto a clean cold work surface; briefly knead. Pat out to a 2cm-thick disc. Using a floured 6cm round cookie cutter, cut 8 scones from dough. Place scones, side by side, in prepared pan.
4 Brush tops of scones with milk. Bake for 10 minutes or until scones sound hollow when lightly tapped.