3 cups self-raising flour, sifted
1/2 cup caster sugar
100g cold butter, chopped
1 1/4 cups milk
Store-bought raspberry jam and whipped cream, to serve
Preheat oven to 180C. Place the flour and sugar in a bowl and mix to combine.
Add the butter and use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined.
Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 5cm-round cutter to cut out 14 rounds.
Place the scones close together on a baking tray lined with non-stick baking paper and bake for 20-25 minutes or until cooked when tested with a skewer.
Serve with jam and whipped cream.