3 cups self-raising flour, plus extra to dust
100 g unsalted butter, cubed, chilled
1 cup milk
½ cup strawberry jam, to serve
1 cup whipping cream, to serve
- Preheat oven to 220°C. Sift flour into a large mixing bowl. Dust an oven tray with extra flour. Add butter to sifted flour. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
- Make a well in the centre. Add milk and mix using a flat-edged knife until mixture comes together to form a soft, loose dough. Turn out onto a lightly floured surface and knead briefly (about 30 seconds) until dough is smooth.
- Using the palm of your hand, press dough into a 2cm thick round. Using a 5cm biscuit cutter, cut 12 rounds from dough. Put dough rounds, 1cm apart, on prepared tray. Dust with a little extra flour. Bake for 12 minutes or until scones are golden brown. Transfer to a wire rack to cool. Serve warm or at room temperature with jam and cream.