I’ve been making these scones for 15 years and they’re the most reliable recipe I’ve ever used (coming from a girl whose earliest attempt at drop scones were referred to as rock scones).
Makes 12-13
3 cups self-raising flour,
plus extra for dusting
2 teaspoons icing sugar
2 teaspoons cornflour
1 egg
300ml full-fat thickened cream
Milk, for brushing
Heat oven to 220°C (200°C fan-forced). Sift dry ingredients or whisk together in a mixing bowl. Crack the egg into a measuring jug and then fill with milk to the half-cup mark. Mix with a fork. Add to the dry ingredients along with…
