Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
Lightly dust a flat baking tray with plain flour.
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
Brilliantly light and tasty scones and so easy to make. This will be my standby when unexpected visitors show up. Yummy & scrummy. The secret is in not overworking the dough.
Delicious, easy to make. I put all the ingredients in my Kitchenaid mixer with the dough hook and they come out perfect every time. Yum!
Mmmmm, always my favourite party.