Cooking time: Less than 15 minutes
Course: Cakes/baking

INGREDIENTS

2 cups self-raising flour
30g butter, chopped
½ cup milk
½ cup water
Jam and cream, to serve

METHOD

1. Preheat oven to very hot, 220C. Lightly grease a scone tray.

2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.

3. Make a well in the centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.

5. Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.

Top tip: any leftover dough can be lightly kneaded and rolled out to make extra scones — these will be harder than the first batch due to the extra handling of the dough.

Makes about 12