Cook Time 20 minutes
1 cup self raising flour
¼ cup raw sugar
20g butter, melted
½ cup milk
Jam and whipped cream, to serve
Grease a 12-hole gem scone tin (or muffin tin) and preheat the oven to 200°C. Combine all of the scone ingredients in a bowl and stir until combined into a slightly runny batter. Divide the batter evenly between the holes in the tin, then place in the preheated oven for 10 minutes, or until springy to the touch.
Serve gem scones warm with jam and cream.