I bought a little cookbook called Homecooked a while back and it's full of recipes from everyday Australians,some recipes passed down to them through generations.I was intrigued about the scone recipe with its directions to keep the oven door open the first 5 minutes.The original recipe asks for milk but for some decadence(just in case the raspberry jam and clotted cream later weren't enough)i replaced it with pouring cream.
2 cups self raising flour,sifted
pinch of salt
1 tbs sugar
1 cup milk or cream
1 tsp melted butter
Preheat oven to 200 deg C
In a bowl mix the flour,salt and sugar.Combine the milk,butter and egg.Add to the dry ingredients and mix well
Knead 3 times then press out and cut into shapes. Place onto an oven tray and place into oven.
Leave the door open for 5 minutes then close door for 7 minutes.
Serve with raspberry jam and clotted cream.