These super-easy scones have been a feature of the Royal Melbourne Show since 1935.
Not only are these scones simple to make, especially in bulk, but they taste so delicious that the recipe hasn’t been changed in more than 80 years. Don’t forget to top them with some traditional jam and cream. Delicious!
- 8 cups self-raising flour 1 teaspoon salt
- 500 ml cream
- 750–800 ml milk
- Melted butter
- Preheat oven to 250°C and grease baking trays.
- Add the cream to the sifted flour and salt with enough milk to mix to a soft dough. Roll out and cut into a decent size. Bake for 10 to 15 minutes.
- When cooked, brush tops and bottoms with melted butter. It removes any flour and helps to keep them nice and soft.