Scones, there is something about them. They are surprisingly simple and very quick to make. A great afternoon snack to have with friends and family.
Yields1 Serving


 360 g Self-Rasing Flour
 15 g Caster Sugar
 90 g ButterCold and Chopped into small squares
 190 ml Full Cream Milk
 1 tsp Vanilla extract



Preheat oven to 180C Fan forced.


Place your flour in a large bowl. Add sugar and butter. With your fingertips rub the butter and flour together. As you do this the mixture will get crumbly, somewhat like sand or breadcrumbs.


Add milk and vanilla. With a knife or spatula mix until it starts to come together. On a light floured bench, place the dough and knead lightly. The dough is not super soft, expect it to have some firmness to it.


Flatten the dough to a rough 2cm thickness. You can use your hands, a rolling pin, whatever is easier and most convenient to you. We used a 5cm cutter to make the scones but you can use anything between 5cm and 7cm.


Place your scones into a baking tray about 1 cm apart from each other.
*We used a stone tray and that doesn’t require us to use any baking paper or to flour the surface.
*Depending on the tray you use, flour, and butter the surface or use a piece of baking paper to prevent sticking.


Bake for 10-12 minutes at 180 C (minimum) some ovens will work better at higher temps like 200 C or 220 C. The bake time will depend a lot on your oven and the tray you use. Look for a golden top finish on your scones, that is how you know they are done.


Serve with Doulsi, cream and any other of your favourite jams!

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