Simple, classic, and perfect for baking with kids
What you’ll need:
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3 cups self-raising flour
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¼ teaspoon salt
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1 cup full-cream milk (plus a little extra for brushing)
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1 tablespoon cream (or use melted butter if you don’t have cream)
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Extra flour for dusting
Optional add-ins:
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A spoonful of sugar if you like them a bit sweet
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Sultanas for a fruity twist
Let’s get baking!
1. Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper or lightly grease it.
2. Sift the flour and salt into a big mixing bowl. Make a well in the centre.
3. Add milk and cream to the well and stir gently with a butter knife until it just comes together. Don’t overmix — that’s the secret to soft scones!
4. Lightly flour your bench, tip the dough out, and gently press it into a flat round shape — about 2cm thick.
5. Use a round cutter (or the top of a glass) to cut out scones. Press straight down — don’t twist the cutter!
6. Place scones close together on the tray so they help each other rise.
7. Brush the tops with a little milk, then bake for 12–15 minutes until they’re lightly golden and sound hollow when tapped.
8. Cool slightly, then serve warm with plenty of jam and whipped cream (or butter, if you prefer).
Tips for top-notch scones:
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Keep everything cold — even your hands! Cold milk and cream help the scones rise better.
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Don’t knead the dough too much — just bring it together gently.
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Always use self-raising flour, not plain, and don’t forget to sift it!
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Bake in a hot oven so they rise quickly and evenly.
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