These gem scones are a mix between a traditional scone and a cupcake with a light and fluffy texture, best served with whipped cream and jam and are the perfect accompaniment to a cup of tea.
Makes- 24 scones Prep- 15 minutes Cook- 10 minutes
55g butter softened plus extra for greasing
1/2 cup caster sugar
1 tsp vanilla extract
1 cup milk
3/4 cup self-raising flour sifted
-Whipped cream and jam to serve
1. Preheat oven to 200C. Place two 12-hole gem irons or muffin trays into the oven and leave them to heat up whilst you make the batter.
2. Beat butter and sugar with electric beaters until soft and fluffy. Add in the egg and vanilla and beat well to incorporate. Fold in the flour and milk in 2 batches, stirring until just combined.
3. Remove trays from oven and lightly grease the pans with butter. Place 1 large tablespoon of the mix into each hole then bake scones for 10 minutes and until lightly browned on top. Remove trays from oven and loosen scones by running the edge of a knife around each hole.
4. Serve scones while warm with whipped cream and jam.