Never Fail Scones

Never Fail Scones

Ingredients

  • 4 cups self-raising flour
  • 2 Tblsps cornflour
  • 2 Tblsps sugar
  • 2 tsps baking powder
  • 300ml cream
  • 100ml milk
  • 2 eggs, lightly beaten
  • 3 Tblsps milk
  • Raspberry jam, to serve
  • Whipped cream, to serve

Method

  • Preheat your Belling oven to 190°C in a fanned function. Line 2 baking sheets with paper and put aside.
  • Sift flour, cornflour and baking powder in a bowl. Stir in sugar.
  • In a jug, whisk cream, 100ml of milk and eggs.
  • Make a well in the centre of the dry ingredients and pour in the wet ingredients.
  • Combine using a table knife. Once combined, place scone dough on a well-floured surface and gently fold together. Using the palm of your hand, flatten the dough until it has a 2cm thickness. Cut 24 scones with a floured round cutter and place them on the lined baking sheets close together.
  • Brush with 3 Tblsps of milk the top of every scone. Bake for 13-15 minutes or until golden.
  • Take trays out of the oven and cover with a tea towel. Let them rest for 5 minutes before serving with whipped cream and raspberry jam.