- 4 cups Self Raising Flour sifted well
- 3/4 cup Milk (or buttermilk if you have it on hand)
- 3/4 cup Cream
- 1 Egg
- Milk for brushing on top
Preheat the oven to a hot 200 degrees. Line a flat baking tray with baking paper and set aside. Sift the flour and salt into a bowl and make a well in the centre. In a separate bowl, beat together the egg, milk and cream. Pour the liquid into the dry mixture whilst mixing with a butter knife (don't overmix - mix until just combined or your scones will be tough!).
Roll out the mixture gently and use scone cutters (or a floured glass) to cut out the scones. Place them close together on the baking paper and brush each scone lightly with milk. Bake for 15 minutes or until golden. Serve warm with jam and cream.
Makes 12 scones
Recipe Hints and Tips:
- Old Fashioned Scones are best eaten fresh and warm from the oven. They can be kept for a day or two in a sealed air-tight container.
- They can be frozen. Let cool to room temperature, double wrap in plastic wrap and freeze for up to two months.