Perfect scones with jam and cream

AT A GLANCE

  • Serves 12 people

They're not the prettiest scones, but they're the best.

  • 600 ml pouring cream
  • 40 gm raw caster sugar, plus extra for scattering
  • 450 gm self raising flour, sifted
  • For brushing: milk
  • To serve: jam
  • To serve: crème fraîche or whipped cream
01   Preheat oven to 190C. Whisk cream and sugar in an electric mixer to firm peaks (4-5 minutes). Stir in flour and salt until a soft dough forms, turn onto a well-floured surface, knead until smooth (2-3 minutes). Add extra flour if dough is sticky. Roll to 2cm thick on a well-floured surface, cut out rounds using a floured 5cm-diameter cutter. Place on a baking paper-lined oven tray, brush tops with milk and scatter lightly with extra sugar. Bake until risen and golden (10-15 minutes), serve warm or cold with jam and crème fraîche.

Topics:

AUTUMN, MODERN AUSTRALIAN, BAKING, MASTERCLASS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2009

Mar 2009

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