clock 15 minutes + 15 minutes bowl Serves 10


  • 3 cups self-raising flour (or plain flour with baking powder)
  • 3 cups plain flour (or self-raising flour)
  • 6 tsp baking powder (only use if use plain flour)
  • 1/2 tsp table salt
  • 60 g butter salted, cubed
  • 1 1/4 cups milk
  • whipped cream, to serve
  • jam, to serve
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  • 1. Preheat oven to 230oC (210 oC fan-bake).

  • 2. Lightly grease and flour a baking tray or line with baking paper.

  • 3. Sift flour, baking powder and salt into a bowl.

  • 4. Rub butter into flour using just your fingertips, until the mixture resembles breadcrumbs.

  • 5. Add milk all at once, mix in quickly with a round-bladed knife to form a soft dough. Add more milk if necessary.

  • 6. Turn dough out onto a floured surface and knead lightly by turning and pressing with heel of hand 3 or 4 times.

  • 7. Pat or gently roll out to a 2cm-thick round. Cut into 4-5cm rounds with a floured cutter, re-rolling offcuts.

  • 8. Place on baking tray, brush tops with extra milk.

  • 9. Bake for 12-15 minutes, until golden and well risen.

  • 10. Serve with whipped cream and jam.

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