Classic scones with jam and cream

Try your hand at freshly made scones. Work quickly and lightly, being mindful not to overwork the dough.

• INGREDIENTS

450g (3 cups) self-raising flour
1 tablespoon caster sugar (optional)
Pinch of salt
60g chilled butter, finely chopped
310ml (1 1/4 cups) milk, cold, plus extra, to brush
JAM AND CREAM TOPPING
Strawberry jam, to serve
Whipped cream, to serve
Persian fairy floss, to serve (optional)

• METHOD

• Step 1
  Preheat oven to 220C/200C fan forced. Lightly dust a baking tray with flour.

• Step 2
  Whisk together the flour, sugar, if using, and a pinch of salt in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Make a well in centre and pour in 250ml (1 cup) milk. Use a flat-bladed knife to stir until dough just comes together. Gradually add as much of the remaining milk as necessary, until the dough comes together.

• Step 3
  Turn dough out onto a lightly floured surface. Knead gently for 30 seconds or until just smooth. Press dough into a 2cm-thick disc. Use a 5cm round cutter to cut out 12 scones. Press leftover dough together. Repeat to make 4 more scones. Place scones, just touching, on the prepared tray. Brush with extra milk. Bake for 15-20 minutes or until risen and golden. Transfer to a wire rack to cool. Serve with the jam, cream and fairy floss, if using.