- 500 ml self-raising flour
- 165 ml fresh cream
- 1 egg
- icing sugar, to serve
- Duetto dolce, to serve
- whole-fruit jam, to serve
Preheat the oven to 200°C.
Sift the flour and lightly whisk together the cream and egg. Using a fork to combine, add the egg mixture to the flour.
Remove and, without overworking, roll out onto a cold, flat surface until it is 2cm thick. Fold over the dough to double thickness and lightly press together.
Cut out scones using a heart or round shape. Place on a baking tray and brush with milk. Bake until risen and golden, about 10 minutes.
Remove and allow to cool for 5 minutes. Wrap in cotton cloth and tie in a plastic bag, allowing the scones to sweat and preventing them from drying out.
Remove and dust with icing sugar. You do not have to cut the scones as they will easily break open at the fold. Serve with Duetto dolce and jam.
Cook’s tip: Duetto dolce is a delicious mascarpone cheese layer with preserved fruit and nuts (figs and pecan nuts or honey, date and brazil nuts), available at selected Woolworths stores.