'Neverfail' Scones

By Belinda Butcher

3 cups Self raising flour
2 tsp baking powder
2 Tbsp icing sugar
250 ml Thickened cream
125 ml cold water

  1. Use blunt/stirring blade and sift dry ingredients into jug, then add cream and water
  2. Mixing on speed 6 for 5-6 seconds
  3. Lightly dust bench with flour and tip batter out. Flatten to 1-2 cm thick then cut out scones
  4. Place on baking tray lined with baking paper. Cook for 12-15 mins in a preheated oven 190*C (fan forced) or 200*C regular oven, till golden on top
I find these never fail and you can add whatever you like to make sweet or savoury. I have made cheese and chive, sundried tomato and herb, and you could add chocolate chips or dried fruit for a sweet version.