Ingredients

300g Self Raising Flour

40g Chilled Butter (Diced)

160ml Milk & a little extra to brush

1 Tbsp Caster Sugar

Strawberry Jam

250ml Whipped Cream

Method

1. Preheat the oven to 200°C. Line a large baking tray with non-stick baking paper.

2. Sift the flour into a large bowl. Stir in the sugar. Add butter. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

3. Make a well in the center. Pour in the milk and mix until it comes together.

4. Turn the dough onto a lightly floured surface. Use a lightly floured rolling pin to roll out until it’s 1.5cm thick. Use a 6cm heart-shaped cutter dipped in flour to cut 8 hearts from dough. Re-roll remaining dough. Repeat cutting to make 4 more scones. Transfer to the lined tray.

5. Brush tops with extra milk. Bake for 12-15 minutes or until golden and scones sound hollow when tapped. Transfer to a wire rack to cool.

6. Serve with strawberry jam and whipped cream.

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