Uploaded July 2016 | Updated September 2026, 2 weeks ago

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Ingredients
Ingredients

480g self-raising flour

30 g butter, chopped

125ml milk

125ml carbonated water

Preheat oven to very hot, 220°C. Lightly grease a cookie tray



Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.

Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon.

Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

Turn onto a lightly floured surface. Knead lightly.

Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.



Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack.



Serve with jam and cream or your favourite toppings