Golden Syrup Scones

Step 1: Preheat oven to 220C/200C fan forced.

Step 2: Grease a baking tray and dust with the extra flour, shaking off the excess.

Step 3: 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.

Step 4: 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.

Step 5: Use a round 5.5cm-diameter pastry cutter dipped in flour to cut 12 rounds from the dough, re-shaping offcuts as needed.

Step 6: 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.

Step 7: Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.

Step 8: Brush tops of the warm scones with the remaining golden syrup and serve with whipped butter and extra golden syrup, if using.