The Shady Baker’s easy scone recipe

SCONES
Makes 12

1½ cups (225g) self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
50g butter, cut into small pieces
1 egg
100ml milk, approximately, plus extra for brushing
Jam and thick cream, to serve

1. Preheat the oven to 220°C. Line two baking trays with baking paper. Set aside.
2. Sift the flour and baking powder into a mixing bowl. Add the sugar and stir to combine. Add the butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
3. Crack the egg into a measuring jug, then add enough milk to make a total of 150ml. Whisk to combine, then add to the flour mixture and mix to form a soft dough.
4. Turn out onto a lightly floured work surface and knead gently. Shape the mixture into a disc about 3cm thick.
5. Cut into rounds using a scone cutter and place scones on the prepared baking trays. Using a pastry brush, brush the tops of the scones with a little extra milk. Do not allow the milk to run down the sides as this may prevent the scone from rising.
6. Bake for 15 minutes or until the scones are risen and golden. Remove from the oven and put in a bowl or colander lined with a clean tea towel to keep warm.
7. To serve, split the scones and serve with jam and cream.

Note: Scones are a favourite afternoon snack in the school holidays when there is more time for the whole family to get involved in the kitchen. The recipe can be doubled if necessary.

Visit The Shady Baker website or find Jane on Instagram. 

Subscribe to Graziher and never miss an issue of your favourite magazine! Already a subscriber? You can gift a subscription to someone special in your life. 

To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.

The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.