So I thought I would start off the recipe portion of my blog with an old favourite- scones!
This recipe comes from my nana, and has never failed me. Some people might be shocked at the lack of lemonade or other carbonated beverage but trust me- they will still come out beautifully light!
4 cups SR flour
… that’s it! 3 ingredients that you likely have on hand right now!
- Pre-heat oven to 220°C (200°C fan-forced). Line a tray with baking paper.
- Put flour into a large bowl and make a well in the centre (you can sift it in if you like, but I’ve never had an issue with lumps).
- Add cream into the well, then milk (I usually just use a 300mL container of cream, then fill that up with milk to save on washing up!).
- ‘Cut’ the mixture with a butter knife to mix until dough comes away from the sides.
- Lightly flour a flat surface and empty out dough, knead until pliable.
- Roll out with a rolling pin until dough is 1-2cm thick.
- Using a cookie-cutter, cut scones out of dough and place on lined tray, at least 3 cm apart.
- Knead the dough scraps together and roll out, cut more scones. Repeat until all dough is used.
- Brush scones with milk and place in the oven for 12-15min or until light golden-brown. Cooked scones will sound hollow when you tap them with a knife.
Keep cooked scones warm by placing them in a bowl or container lined with a clean tea-towel. This mixture will make 24-30 scones, depending on how big your cookie-cutter is. Scones will keep for about 3 days in an airtight container.
My personal preference for serving is straight out of the oven with real butter… YUM! Though jam & cream is always popular too.
waiting to go in the oven!
These ones I used a half/half mixture of white and wholemeal SR flour because I ran out of white! Still turned out fab.
Happy baking x