recipe source : donna hay website
ingredients (makes 12) :
3 cups self raising flour, sifted
1/2 cup caster sugar
75g cold butter, chopped
1 cup milk + extra for brushing
raspberry jam, to serve
for the cream chantilly :
3/4 cup single pouring cream
1/4 cup icing sugar, sifted
1. Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined.
2. Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a baking tray lined with non-stick baking paper and brush with extra milk. Bake on a preheated oven of 180C for 18–20 minutes or until cooked when tested with a skewer.
3. To make the Chantilly cream, place the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam.