Australian-style Scones

Preheat oven to 400ºF. Rub your cold butter into the flour until it starts to resemble coarse breadcrumbs. You can do it in the food processor but make sure you leave a few larger chunks (i.e. don’t process it too long). Then add your beaten egg and most of the milk. Mix it thoroughly but quickly and don’t overmix. It should be a soft dough. Use your hands to pat it down to about an inch thick and use a glass or cookie cutter to cut rounds. Place on a baking sheet (lined with a Silpat or parchment) about 1cm apart. Brush tops with milk. Bake for about 12-15 mins or until golden brown on top.

These absolutely must be served with cream and jam. The best cream is double cream (60% milk fat!) which you don’t have to whip—it stays solid by itself! But it’s quite hard to buy here in Canada so I whipped some regular whipping cream.