Golden Syrup Scones
March 04, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (77 g)
- Calories 250.8
- Total Fat - 13.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 35.5 mg
- Sodium - 112.5 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 3.1 g
- Sugars - 9.3 g
- Protein - 4.4 g
- Calcium - 34.7 mg
- Iron - 1.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Preheat oven to 220C/200C fan forced.
Grease a baking tray and dust with the extra flour, shaking off the excess.
Sift the flour into a large bowl and stir in the sugar and then add the butter and use your fingertips to rub the butter into the mixture until it resembles fine crumbs. Make a well in the centre and pour the milk, cream and half of the golden syrup into the well.
Using a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together and then turn out onto a lightly floured surface and knead until just smooth and then use hands to shape dough into a 2cm-thick disc.
Use a round 5.5cm-diameter pastry cutter dipped in flour to cut 12 rounds from the dough, re-shaping offcuts as needed.
Arrange the scones, slightly apart, on the prepared tray and bake for 17 minutes or until golden and scones sound hollow when lightly tapped on top.
Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.
Brush tops of the warm scones with the remaining golden syrup and serve with whipped butter and extra golden syrup, if using.
Tips & Variations
No special items needed.