Warm and fluffy inside with raspberry jam topped with whip cream.

I forgot how easy scones can be, so basic but yet so deliciously rewarding.

My childhood memories of scones were the freshly baked smell that would creep throughout the house.

Prep time:10 mins Cook Time: 20 mins

Total Time:30mins Serves: 16 scones

Utensils:

Mixing bowl

Wooden spoon

Cupcake oven dish

Knife

Ingredients:

2 1/2 cup self-raising flour

60grams cold butter, chopped

3/4 cup of cold milk

jam, to serve

whipped cream, to serve

Pinch Steps:

Pinch 1: Preheat oven to 180 degrees (fan-forced). Grease and line a baking tray with baking paper.

Pinch 2: Sift flour into a large bowl, rub in the butter with fingers to make fine crumbs.

Pinch3: Make a well in the centre of the flour; add milk. Using a wooden spoon cut through the mixture until it forms a soft dough, adding 2-3 tablespoons of milk if needed.

Pinch 4: Turn out dough onto a lightly floured surface, Knead briefly until smooth, then shape into a 2cm-thick round.

Pinch 5: Place scones into cupcake mould 2cm thick and cook for 20 minutes until golden brown. Serve with jam and cream.

Toppings:

-Cream

-Jam

Tips & Tricks:

• Use good quality ingredients.

• Don't soften your butter. Gold butter makes scones rise higher.

• Avoid over-mixing the dough. Too much stirring will toughen your scones.

• Keep scones as cold as possible until they re ready to go into the oven. This will make them rise better.