Our team love our delicious fruit scones for morning tea, with a good dollop of fresh cream and jam, or simply warm with a decent smear of Camperdown butter.
Prep: 15 min / Cook: 20 min / Makes 12
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
Sift self-raising flour into a large bowl. Using your fingertips, gently rub butter into flour until mixture resembles breadcrumbs. Add sultanas and mix through gently
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, add more milk if required.
Turn onto a lightly floured surface. Knead dough gently until smooth. Be careful not to knead dough too much or scones will be tough.
Gently form dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 scones. Press dough together and cut out remaining 4 scones.
Place scones onto prepared baking tray, 1cm apart. Brush tops with remaining milk. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.