By Sally Cinello 2021

Best served warm straight out the oven with your choice of jam & some whipped cream

Ingredients

525gm self-raising flour , plus extra for dusting 

250ml thickened cream 

250ml The Original Sydney Cider

 

Method

  1. Preheat the oven to 200°c. Line some baking trays with silicone baking sheets or baking paper.
  2. Hand mix the flour, cream & cider in a bowl until the flour is mostly combined. Don’t over mix it as it will make the scones tough! The dough should be soft and fairly sticky.
  3. Turn out onto a floured surface and knead gently, just enough to bring the dough together. 
  4. Press the dough to 2.5cm thick & using a floured round cutter ( I used a 6cm wide cutter) cut your scones – Press the cutter up & down –  don’t twist as it will affect how they bake. Make sure to flour your cutter in between cutting each one as the dough is really sticky. 
  5. Gently place them on the baking trays, using a knife helps. 
  6. Brush the tops lightly with milk. 
  7. Bake for 15 minutes until golden on top.
  8. Place on rack to cool.