There’s nothing as good as a cuppa with a mate to solve the problems of the world. Why not whip up a batch of these super simple scones and visit a mate today. They may just need it!
The only question remains: Jam on top of cream, or cream on top of jam?
3 cups self-raising flour
80g butter, cubed
1 1/4 cups milk
1/2 cup sultanas
Plain flour, for dusting
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
Sift self-raising flour into a large bowl. Using your fingertips, gently rub butter into flour until mixture resembles breadcrumbs. Add sultanas
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, add more milk if required.
Turn onto a lightly floured surface. Knead dough gently until smooth. Be careful not to knead dough too much or scones will be tough.
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
Press remaining dough together and cut out more 4 rounds. Place scones onto prepared baking tray, 1cm apart.
Sprinkle tops of scones with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
