Paul's no-fuss scones

I don’t know if this recipe is perfect, but it certainly makes delicious scones with a minimum of fuss.

Credit: Benito Martin

• makes

  12

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Scones are one of those recipes that are cloaked in tradition and folklore, with every family holding the secret to perfect scones. Pop the kettle on, open a jar of jam, whip some cream and you have a morning tea fit for a king.

Ingredients

• 450 g (3 cups) self-raising flour, sieved, plus extra for dusting
• 90 g unsalted butter, cold, diced
• 300 ml milk, plus extra for brushing
• 2 tbsp caster sugar
• 1 tsp baking powder
• ½ tsp fine salt
• blackberry jam, to serve
• whipped cream, to serve

Instructions

Preheat the oven to 200˚C. Lightly dust a large baking tray with flour.

Combine all the dry ingredients in a large mixing bowl. Add the butter and rub into the flour mixture using your fingertips until it is incorporated, so you have a mixture of small (lentil- to pea-sized flaky) pieces.

Make a small well in the centre of the mixture and add the milk. Use a knife to gently bring the mixture together, being very careful not to overwork the dough.

Transfer to a lightly floured bench and gently knead for 30 seconds. Push the dough down into a 2.5 cm round. Use a lightly floured 5cm diameter cutter to cut out rounds, twisting as you push down into the dough, wiping off and flouring the cutter between each round. Place the scones on the baking tray, nestling them up against one another.

Brush the tops with a little milk. Bake for 15-20 minutes - the tops should be golden and the bases will make a hollow sound when tapped. Transfer to a wire rack and cool for 5 minutes.

Serve with jam and cream.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.

Paul West is the host of River Cottage Australia, 6pm weeknights on SBS and on SBS On Demand. For more recipes from Paul, click here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Scones are one of those recipes that are cloaked in tradition and folklore, with every family holding the secret to perfect scones. Pop the kettle on, open a jar of jam, whip some cream and you have a morning tea fit for a king.