Treat yourself to afternoon tea with these gourmet scones doused in our delicious Double Cream.
*Requires 30 minute refrigeration
| 375g | self raising flour |
| 60g | caster sugar |
| 90g | butter |
| 1/2 tsp | salt |
| 1 | egg |
| 1 tsp | vanilla extract |
| 1 tsp | baking powder |
| 180ml | cold full cream milk |
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Topping
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| Double Cream | |
| Jam |
| 1 | Line a tray with non-stick baking paper. |
| 2 | Sift flour and baking powder, mix in salt and sugar. |
| 3 | Chop cold butter into small pieces, and add to the dry ingredients. Mix by quickly pinching between your fingers to form a crumb texture. |
| 4 | Whisk egg with cold milk and add to the butter and flour mixture. Carefully combine together making sure not to over work the dough. |
| 5 | Dust your bench top or baking paper with flour, bring the dough together and roll it out, fold one side over the other, turn and fold again. |
| 6 | Dip a 6 cm cookie cutter in flour and stamp out 4 or 5 rounds. Gather spare dough, form another circle and cut out as many rounds as you can with this leftover dough. |
| 7 | Place scones on the baking sheet next to each other and refrigerate for 30 minutes. |
| 8 | Pre-heat oven to 200 degrees Celsius. Brush scones with milk and bake in the oven for 15 minutes until golden. Serve warm with a generous dollop of our fresh Double Cream and jam. |
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