MAKES 8 PREP 15 MINS COOK 10 MINS
2 cups self-raising flour 1 tbsp icing sugar pinch of salt 60g butter, chilled, chopped ¾ cup cream 2 tbsp milk
1 Preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper. In a large bowl, sift the flour, icing sugar and salt. Using fingertips, rub in the 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 and 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 10 mins until scones sound hollow when lightly tapped.