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Classic Australian Scones with Jam and Fresh Whipped Cream

Print Recipe
Classic Australian scones ready in just 20 minutes, light, fluffy, and served with jam and whipped cream.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8

Ingredients

Scones

  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • 4 tbs butter, frozen and grated 1/2 a stick
  • 1/2 cup milk
  • 1/4 cup cold water
  • splash of milk, for brushing

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract or vanilla bean paste I prefer vanilla bean paste
  • tiny pinch of salt

Instructions

  • Preheat your oven to 430°F / 220°C. Line a baking tray with parchment paper.
  • Whisk together the flour, baking powder, salt, and sugar in a large bowl.
  • Grate the frozen butter directly into the dry ingredients. Toss lightly with your fingers or a fork just until the butter is coated in flour. You want to keep those little butter pieces intact, not rub them in. Work quickly so everything stays cold.
  • Make a well in the centre and pour in the milk and cold water. Mix with a fork or your fingertips until the dough just comes together. If there is some loose flour in the bowl, resist the urge to add more liquid. Turn it onto your surface and very lightly knead to bring all that loose flour into the dough. Stop as soon as it comes together.
    *overworking the dough here can make the scones tough
  • If you haven't done so already, turn the dough out onto your surface and gently pat to about 1 inch thick (2.5cm). Cut into rounds with a 2 inch (5cm) biscuit cutter; dip cutter into flour each time before cutting. Place close together on the prepared tray (placing them closer together will help them rise higher).
    *If you don't have a cutter, the rim of a drinking glass or mason jar works great, just dip it in flour before each cut the same way you would a cutter.
  • Brush the tops quickly with milk. Bake for 15 minutes or until golden and well-risen.
  • While the scones bake, whip the cream with icing sugar, vanilla, and a tiny pinch of salt to soft, billowy peaks. This should take around 2-3 minutes.
  • Serve warm, split open, with jam and a generous dollop of whipped cream.
    *Usually, I serve the scones warm and whole, and let our guests split them open and load them up with jam and cream themselves. It makes it so much more fun and interactive, and half the joy is in the building!

Notes

  • Cold is everything. If you have time, pop your butter in the freezer 20 minutes before you start so it's extra cold when you grate it. 
  • Don't overwork the dough. Mix until just combined and stop. A shaggy dough is fine and is better than kneading the dough too much!
  • Place scones touching on the tray so they rise up higher.
  • Sweet variation: Add an extra 1tbs of sugar and ½–¾ cup raisins (or any dried fruit) to the dry ingredients for a classic fruit scone.
  • Best eaten the day they're baked, ideally still warm from the oven.