3 cups self-raising flour
1 tsp cornflour
1 tsp baking powder
Pinch of salt
2 tbsp cream
1–1/4 cups milk, plus extra to brush
Jam and cream to serve
Preheat oven to hot (220°C) and lightly grease a baking tray.
Sift the flours, baking powder and salt into a mixing bowl and make a well in the centre. Use a butter knife to mix in the cream and enough milk to make a soft dough.
Gather the dough together and turn out onto a lightly floured bench. Knead gently and briefly until smooth. Don’t overwork the dough or you will have tough scones.
Use a rolling pin to roll out to about 1.5cm thick. Cut out rounds with a 5cm round cutter and place slightly apart on the tray. Brush tops lightly with milk, and bake for 12–15 minutes, until risen and lightly browned.
Serve warm or at room temperature, with jam and cream.
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