Aunt Audrey’s best ever scones

Last updated 13 July, 2021

When we say "best ever", we're not exaggerating. People will talk about these long after after the last crumb has been consumed.

Whip up a batch for Australia's Biggest Morning Tea and raise some money to support Australians impacted by cancer.

Cooking time: 12 minutes | Preparation time: 10 minutes

Pre-heat oven to 200 degrees Celsius and lightly grease a flat tray.
In a large bowl sift the SR flour (I do mine twice for extra aeration)
Make a well in the middle.
In a separate bowl/jug lightly blend the cream and lemonade before pouring into the well in the flour.
Mix all until well combined (mix will be a bit sticky – add with extra flour if needed).
Turn mix onto a well-floured board and with floured hands, knead so dough comes together and is “smooth”.
With a floured rolling pin (or your hand) lightly flatten the dough out until approx. 1 to 1.5 cm high.
Use a well-floured scone cutter (or straight-sided glass if you don’t have a cutter) to cut out the scones. Dip cutter in flour between cuts.
Tip: push straight down for a clean cut and try not to twist to avoid uneven scones.
Place scones on the tray with space between them.
Gather excess dough and knead together, so you can cut out more!
Brush tops of scones lightly with cream (or milk) before placing tray in the middle of the oven.
Bake for approximately 12 to 15 minutes until risen and golden.
Remove from the oven and place on a rack to cool slightly.
Serve with lashings of real butter, jam and cream!