3 cups (450g) self-raising flour80g chopped unsalted butter, cut into small cubes1 cup (250ml) milk, coldExtra flour, for dustingExtra milk, for brushingNutella, to serve (15g or 1 tbsp per scone)Whipped cream, to serve
1. Preheat oven to 180°C, fan-forced. Lightly grease or line an oven tray with baking paper2. Sift flour into a large bowl. Add butter. Rub in lightly using your fingertips.3. Pour in milk all over the flour and butter mixture. Using a palette knife or spatula, mix quickly to form a soft, sticky dough4. Turn onto a lightly floured surface. Knead until ingredients are combined, being careful not to overwork the mixture. Press or roll out to form a 2cm thick round. Cut into rounds using a floured 5cm cutter5. Place close together on a tray. Brush the tops with some extra milk. Bake 10-12 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve with Nutella and cream
