These scones are GOOD. Good. Simple. Easy. GOOD!!
Here's a couple of odd things about me - I love to eat fruit. I love dried apricots. I hate sultanas. Dates. Dried banana. Dried apple. Cooked fruit. Fruitcake. To me, the best way to ruin a scone/finger bun/cinnamon roll is to incorporate some kind of godawful fruit/date/sultana mix in to it. UGH. Disgusting. I also don't like jam (I know. I'm sorry. I'm a shit person aren't I!!)
So consequently, these scones don't have fruit in them (the way a good scone should be!!) and I don't eat them with jam either. Just cream. Mountains of cream. Oh good god the cream.
Sorry. Getting carried away.
Anyway, check them out:
3 cups self raising flour
1/4 cup salted butter
1 cup *reaaally* cold milk
1 tsp fresh lemon juice
Preheat oven to 220C. In a medium bowl, sift flour and rub in butter until there are no lumps of butter visible. Mix milk and lemon juice and stir in to flour mixture.
Once combined, turn on to a lightly floured surface and softly knead for 30 seconds - seriously, don't do it for too long otherwise the dough will get tough and no one likes tough scones now, do they!!
Place them on a cookie tray and brush the tops with milk. Bake for 8 - 10 minutes.
Get them out of the oven. Get some cream from the fridge (just make sure it's not that damn cooking cream - it doesn't whip [it's low fat boo hiss] I know this from personal experience). Burn your hands on the too hot scones, cut in half and go ahead and slop some cream on one of these babies and proceed to devour like a pig.
It's ok, you deserve it.