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Golden Syrup Scones

Created by ImPat on March 4, 2021

400 grams self-raising flour, plus extra to dust (2 2/3 cups)
70 grams caster sugar (1/3 cup)
75 grams butter, chilled and chopped
125 ml milk (1/2 cup)
125 ml pouring cream (1/2 cup)

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.