Kerby Dichiera's Fluffy Scones

Sunny winter tea parties never looked better. 

Little flour-dusted hands helping at the bench, passing the time on a Sunday and getting ready for a little scone party in the garden. A few jams, a generous spoonful of vanilla whipped cream and our deliciously fluffy scones always feel like one of life’s simple pleasures. 

The table always feels a little more vibrant with a much needed pop of colour from my gorgeous Styleware set. From shaping the dough, right through to serving at the table, it’s like dopamine dressing for your kitchen! 

— Kerby Dichiera @kerbycooks

KERBY DICHIERA'S FLUFFY SCONES

Makes: 10–12 scones

INGREDIENTS

SCONES

450g self-raising flour

80g cold unsalted butter, cut into small cubes

250ml full cream milk

Pinch of salt

VANILLA WHIPPED CREAM

300ml whipping cream

2 tbsp icing sugar

2 tsp vanilla bean paste

TO SERVE

Your favourite jams

Vanilla whipped cream

METHOD

Preheat the oven to 180°C and line a baking tray with baking paper.

Place the flour, butter and salt into the bowl of a food processor. Pulse for around 8 seconds, or until the mixture resembles fine breadcrumbs.

Pour the milk evenly over the mixture and pulse again until a soft dough forms.

Turn the dough onto a lightly floured bench and gently bring it together into a smooth ball. Avoid overworking the dough, as this can make the scones tough.

Pat the dough out to approximately 3cm thick and lightly dust the surface with flour.

Dip a 2-inch round cutter into flour before cutting out each scone. Press straight down and lift directly up—avoid twisting the cutter, as this helps the scones rise evenly.

Arrange the scones on the prepared tray and brush the tops with a little milk.

Bake for 10–12 minutes, or until golden and hollow when gently tapped.

While the scones cool, loosely wrapped in a clean tea towel and place in your Styleware bowl, prepare the vanilla whipped cream.

Place the whipping cream, icing sugar and vanilla bean paste into the bowl of a stand mixer and whisk until soft peaks form.

Serve warm with generous dollops of vanilla whipped cream and your favourite jams.