Step 1

Preheat oven to 220C/200C fan forced. Grease a baking tray and dust with the extra flour, shaking off the excess.

Step 2

Sift the flour into a large bowl. Stir in the sugar. Add the butter and use your fingertips to rub the butter into the mixture until it resembles fine crumbs. Make a well in the centre. Pour the milk, cream and half of the golden syrup into the well.

Step 3

Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Turn out onto a lightly floured surface and knead until just smooth. Use hands to shape dough into a 2cm-thick disc. Use a round 5.5cm-diameter pastry cutter dipped in flour to cut 12 rounds from the dough, re-shaping offcuts as needed.

Step 4

Arrange the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when lightly tapped on top.

Step 5

Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.

Step 6

Brush tops of the warm scones with the remaining golden syrup. Serve with whipped butter and extra golden syrup, if using.