Louise says: “These scones are so easy to make! I used a 7cm cutter to make 8 scones. You can serve with jam and clotted cream, or any toppings you like! If you’re not going to eat them all in one sitting, you can easily freeze them and defrost when needed. Enjoy!”
- Serves: 8
- Prep time: 10 minutes
- Cook time: 12 minutes
- Baker: Louise Wagstaffe
- Flour used: Matthews Organic Seven Seed Flour
Seven Seed Sweet Cream Tea Scones Method
- Mix the Seven Seed Flour, sugar, baking powder together in a bowl. Rub in butter into the flour mix to a light crumb.
- Add milk and egg to form soft dough.
- Dust the work surface with a little extra flour. Roll lightly and cut rounds using a 7cm cutter.
- Brush tops with some of the extra milk.
- Bake at 200°C for 12 minutes.
