Scones are just wonderful. They smell amazing and go down so well with a cup of tea. They are surprisingly easy to make and completely sugar free. A perfect afternoon treat for everyone.
2 1/2 cups Self Raising Flour + more for rolling out the dough
A pinch of Salt (optional)
40g cold Butter (cut into cubes)
1 cup Milk
1/4 cup Cream
1/3 cup Sultanas
Preheat your oven to 200° and line a baking tray with baking paper.
Sift the flour into a big bowl.
Add the cubed butter and rub into the dry mixture using your hands to resemble fine breadcrumbs.
Add the milk, cream and sultanas, then mix it all together with a spoon. It will be very tacky and wet at this point, but don't worry.
Flour a clean surface with a generous amount of flour and spoon the mixture on top.
Roll the mixture around (absorbing the flour) till it's easier to handle, less tacky and more like a dough. This shouldn't take long.
Pat the dough out till it's about 2-3cm thickness and cut out round discs and place on your prepared baking tray.
Bake for 10-15 minutes and serve with fresh whipped cream.
Store in an airtight container for 5 days or so. You can also store the dough wrapped in cling wrap in the fridge for up to 1 week.