We bring you the ultimate scone recipe

• 490 g cake flour
• 35 g baking powder
• 100 g cold cubed butter
• 100 g caster sugar
• 1½ cups milk
• whipped cream, for serving

For the roasted strawberries:

• 300 g strawberries, hulled
• 75 g caster sugar
• ½ lemon, juiced

1. Preheat the oven to 225C. Sift the flour and baking powder together. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs. 
2. Add the caster sugar and whisk to combine evenly. Add enough milk to form a soft dough – incorporate the milk using a butter knife so you don’t overwork the dough. 
3. Turn out the dough onto a lightly floured surface. Pat and shape the dough into a large oval about 2–3 cm thick – do not roll using a rolling pin as this will inhibit the shape and rise of the scones. Flour a 7 cm round cookie cutter and cut out scones, placing them onto a lightly greased baking tray about 3 cm apart, so they do not touch. Be sure to flour your cookie cutter between each cut so the dough doesn’t stick together. 
4. Lightly brush the scones with milk to glaze (just on the top surface, not the sides as they will not rise). Do not use an egg glaze as they will not rise. 
5. Bake for 6 minutes until the scones start to brown. Rotate the tray in the oven to ensure even baking. Reduce the oven’s temperature to 210C and bake for a further 8–10 minutes, until golden brown. 
6. Remove from the oven and test if the scones are ready: pick up a scone and tap or knock the base; if it sounds hollow they’re ready! Place the scones on a cooling rack and serve with sticky soft roast strawberries and whipped cream. 
7. To make the roasted strawberries, preheat the oven to 200°C. Place the strawberries on a baking tray lined with baking paper, sprinkle with the sugar and squeeze over the lemon juice. Roast for 25 minutes, or until syrupy and caramelised.

SHOP READY-MADE SCONES OR 

SHOP EASY SCONE MIX