Recipe may contain gluten, milk, sesame, wheat and lactose.
Served with luscious whipped butter, these fluffy scones are made with golden syrup for a delicious afternoon tea treat.
400g (2 2/3 cups) self-raising flour, plus extra, to dust
70g (1/3 cup) caster sugar
75g chilled butter, chopped
125ml (1/2 cup) milk
125ml (1/2 cup) pouring cream
60ml (1/4 cup) golden syrup, plus extra, to serve (optional)
80g butter, at room temperature
2 tbsp golden syrup
6 Method Steps
Step 1Preheat oven to 220C/200C fan forced. Grease a baking tray and dust with the extra flour, shaking off the excess.
Step 2Sift the flour into a large bowl. Stir in the sugar. Add the butter and use your fingertips to rub the butter into the mixture until it resembles fine crumbs. Make a well in the centre. Pour the milk, cream and half of the golden syrup into the well.
Step 3Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Turn out onto a lightly floured surface and knead until just smooth. Use hands to shape dough into a 2cm-thick disc. Use a round 5.5cm-diameter pastry cutter dipped in flour to cut 12 rounds from the dough, re-shaping offcuts as needed.
Step 4Arrange the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when lightly tapped on top.
Step 5Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.
Step 6Brush tops of the warm scones with the remaining golden syrup. Serve with whipped butter and extra golden syrup, if using.