Light, fluffy and delicious = perfect scones!
Preheat the oven to 180°C.
In a large bowl, combine all ingredients to make a soft dough.
Tip dough out onto a librally floured bench. Sprinkle flour over dough and bring together gently. Press dough out to 2-3cm height with hands.
Cut rounds of pastry with a 6cm round cutter.
Place in each muffin hole.
Place rounds of dough around the base of the Muffin Tray so their sides touch.
Brush the tops with milk.
Bake for 15 minutes, or until cooked.
Remove from oven and allow to cool on rack for 5 minutes.
Serve with whipped cream and jam.
Using full cream products gives the scones a longer shelf life because of the fat content.
I use imperial not metric, I also use Fahrenheit not celsius. Can you put it into that please.