3 cups SR flour
1 cup cream
1 cup soda water
½ tsp cinnamon
½ tsp nutmeg
½ cup currants


Preheat oven to 220degrees.

Pour all the liquid into a large bowl then add the dry ingredients.

Using a butter knife in a cutting motion, mix the flour & spices to the liquid.

Using floured hands tip out onto a floured bench top or table.

Avoid kneading the dough too much and pat into a nice round circle. Then, cut your scones out to the size you want – I figure scones are the vessel for jam and cream so I like my scone shape to be small and high!

Bake at 220-degrees for 15mins.

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