This fabulous scone recipe is from raspberricupcakes, adapted from the CWA cookbook.

Makes 8-9 scones

2 cups self-raising flour
1/4 tsp salt
150 ml pouring cream, cold
Approx 2/3 cup milk, cold

Sift dry ingredients and preheat oven to 220-230 degrees C. 
Begin to cut cream into dry ingredients with a flat bladed knife, then gradually add milk until there is enough to form a soft dough. (I usually save a small amount of milk to brush the tops of the scones)

Working quickly and gently, gather dough together on a floured bench. Try to handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 3-3.5cm thick.

Cut out rounds using a 5-6cm scone cutter (push the cutter into the dough, don't twist) - I just used an old jar - and place next to each other in a lined/greased heavy based baking dish that has sides (scones baked close together will rise higher and thus be lighter). I cut about 5-6 scones, then I pat the scraps together and cut out another 2-3 and finally pat the scraps from that together into a ball to form the final scone. Lightly brush the tops of the scones with some extra milk using a pastry brush.
Bake for 10-15 mins, until scones are cooked through and tops are lightly browned.
Serve immediately with jam and cream.

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