Is there any better morning tea than one that is accompanied by fresh warm scones? I don’t think so!

I like mine smeared with rhubarb and strawberry jam and a sturdy dollop of whipped cream … delicious!

2 cups SR flour

1 Β½ tsp baking powder

2 tbsp caster sugar

30g cold butter

1 cup milk

Preheat the oven to 190C and grease a baking tray. Sieve the flour, baking powder and caster sugar. Rub in the butter until the mixture resembles crumbs. Make a well in the centre and pour in milk. Stir using the blade of a knife being careful not to over mix the batter. Turn out onto floured surface and knead lightly, just enough to bring the dough together. Flatten dough slightly and use a round cutter to cut out your scone shapes. Place about 1cm apart, on a tray lined with baking paper.

You can brush your scones with milk or sprinkle with some extra sugar.

Bake for 10 minutes, reduce heat to 180C and bake a further 10 minutes.

Best eaten warm with jam and whipped cream!

Recipe adapted from Local is Lovely by Sophie Hansen


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