I’ve been making these scones for 15 years and they’re the most reliable recipe I’ve ever used (coming from a girl whose earliest attempt at drop scones were referred to as rock scones).
Makes 12-13
3 cups self-raising flour,
plus extra for dusting
2 teaspoons icing sugar
2 teaspoons cornflour
1 egg
300ml full-fat thickened cream
Milk, for brushing
Heat oven to 220°C (200°C fan-forced). Sift dry ingredients or whisk together in a mixing bowl. Crack the egg into a measuring jug and then fill with milk to the half-cup mark. Mix with a fork. Add to the dry ingredients along with the cream. Stir together with a butter knife. Knead dough on floured bench top. Roll out until it’s about 3cm thick. Cut with a metal scone cutter (not a cup or water glass); brush tops with milk. Dust oven tray with flour, bake until perfect (they will smell cooked). My oven takes about 12 minutes and I turn the tray 180° once halfway through baking.
TIPS Make sure you cut all sides of the scone with the cutter. I never sift the dry ingredients, I use the whisk instead. You can add cheese and chives, or cheese and bacon for savoury versions.
This recipe is originally found in Maya Linnell‘s artist profile including a selection of her go-to recipes, read more here.
