Ingredients

• 4 cups self-raising flour, sifted
• ½ tsp salt
• 1 cup pouring cream
• 375ml-400ml (or 1½ cups) milk
• Double cream and raspberry jam to serve

Directions

1. Preheat fan-forced oven to 230°C. Lightly grease large flat oven tray.
2. Combine flour and salt in a large bowl. Add cream and 375ml milk. Use a flat-bladed knife to stir to a soft dough adding more milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.
3. Press dough out to 2cm-thick. Using a 5.5cm round scone cutter, cut as many scones from dough as possible. Press dough scraps together gently, rolling it 2.5cm-thick and cut more scones. Repeat rolling the dough 5mm thicker each time until you have used all the dough. Place onto tray just touching each other.
4. Bake for 12–15 minutes until golden and well risen. Serve hot with cream and jam.