Method

• 1.
  Whisk together sugar, yeast and 1/4 cup (60ml) lukewarm water in a small bowl. Set aside for 5 minutes until frothy.
• 2.
  Place milk in a small saucepan over medium-low heat and bring to a simmer. Remove from heat and set aside for a few minutes, then add the oil, 1/4 cup (60ml) lukewarm water and yeast mixture. Mix to combine. Place flour and 1 tsp salt flakes in a large bowl. Add milk mixture and knead into a soft dough – it will still be slightly sticky. Cover with a tea towel and rest for 10-15 minutes to rise a little.
• 3.
  Turn dough out onto a lightly floured surface. Shape into a rough 20cm x 30cm rectangle, about 1cm thick. Set aside to rest for 5 minutes, then cut in half lengthways. Cut each piece into 8 triangles.
• 4.
  Heat 1cm oil in a large frypan over medium-low heat. Working in batches, add scones and fry for 4-5 minutes, turning halfway, until puffed and golden. Drain on paper towel. Repeat with remaining scones.
• 5.
  Meanwhile, for the golden syrup butter, place butter and sugar in a stand mixer with the paddle attachment. Beat for 5-6 minutes until light and fluffy. Add the golden syrup and beat to combine.
• 6.
  Serve scones warm with golden syrup butter and extra golden syrup.