Served with luscious whipped butter, these fluffy scones are made with golden syrup for a delicious afternoon tea treat.
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 70g (1/3 cup) caster sugar
– 75g chilled butter, chopped
– 125ml (1/2 cup) milk
– 125ml (1/2 cup) pouring cream
– 60ml (1/4 cup) golden syrup, plus extra, to serve (optional)
– 80g butter, at room temperature
– 2 tbsp golden syrup
6 Method / Steps
Preheat oven to 220C/200C fan-forced. Grease a baking tray and dust with the extra flour, shaking off the excess.
Sift the flour into a large bowl. Stir in the sugar. Add the butter and use your fingertips to rub the butter into the mixture until it resembles fine crumbs. Make a well in the centre. Pour the milk, cream and half of the golden syrup into the well.
Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Turn out onto a lightly floured surface and knead until just smooth. Use hands to shape dough into a 2cm-thick disc. Use a round 5.5cm-diameter pastry cutter dipped in flour to cut 12 rounds from the dough, re-shaping offcuts as needed.
Arrange the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when lightly tapped on top.
Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.
Brush the tops of the warm scones with the remaining golden syrup. Serve with whipped butter and extra golden syrup, if used.
source – cooking365.co.za