Best Scones Ever

Serves 12 people

10mins Prep

15mins Cook

Best Scones Ever - Amie Milton helped us celebrate Mother's Day this year by making her Mumma's favourite shared treat, scones with Barker's Raspberries Fruit Preserve and cream. Could this traditional combo get any better?

By Amie Milton

Family,

Baking,

Breakfast & Brunch

Ingredients

Scones

3 cups Self-raising flour
1 Tbsp Caster sugar
250 ml Thickened cream
250 ml Soda water
1 tsp Vanilla bean paste
a pinch Salt

To serve

Barker's Raspberries Fruit Preserve
Whipped cream

Method

Preheat the oven to 200 Degrees Celcius. Line a large baking tray with baking paper.
Sift the flour and caster sugar in a large bowl.
Make a well in the centre of the flour and sugar and pour in the soda water, cream, vanilla, and pinch of salt.
Using a butter knife or palette knife mix until the dough comes together. Careful not to over mix the dough in this step.
Turn the dough out onto a lightly floured bench and knead gently until the dough comes together. Do not over-knead the dough, it is ok for the dough to be roughly mixed, the less you knead it the fluffier the scones will be.
Press the dough out to approx 2-3cm thick slab. Cut out 12 scones using a 6cm scone cutter. I used the brilliant Pyrex Medium Scone Cutter with Frilled Edges. Cut the scones as close as possible, the less re-rolling of the dough the better.
Place the scones just touching on the lined baking tray and brush the tops with cream.
Bake for approx 15 minutes or until golden brown.
Transfer to a wire rack to cool. Serve with my favourite Raspberry Jam from Barker's and whipped cream.