CWA scone recipe
makes
35
The Country Women’s Association of Victoria is famous for its scones. And once you try this recipe, it’s not hard to see why. Made with only a handful of ingredients, this classic scone recipe turns out light and fluffy every time. All you’ll need to worry about is the kind of jam you’d like to serve them with.
You’ll need a 5cm round cookie cutter for this recipe.
Ingredients (6)
- 4 cups (600g) self-raising flour, sifted, plus extra, to dust
- 1 tsp caster sugar
- 300ml pure cream
- 300ml Woolworths Full Cream Milk
- Jam, to serve
- Whipped cream, to serve
Method
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1.Preheat oven to 245°C/225°C fan-forced. Line 2 baking trays with baking paper.
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2.Place the sifted flour, sugar and a pinch of fine salt in a large bowl. Add the cream and milk and cut through the mixture with a butter knife to combine.
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3.Turn onto a lightly floured surface and gently knead and pat out until 2-2.5cm thick. Use a floured 5cm round cookie cutter to cut out 20 scones (see recipe notes) and place on one prepared tray, 1cm apart. Press dough offcuts together and cut out remaining 15 rounds and place on remaining tray.
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4.Bake for 10 minutes, or until scones are golden on the bottom and top.
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5.Serve with jam and whipped cream.
Recipe Notes
When cutting the scone dough, be sure to make straight up-and-down movements. If you twist the cutter, the scone will rise on an angle. This recipe can be altered to be gluten-free by replacing the self-raising flour with gluten-free self-raising flour and 1 tsp xanthan gum.
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