I’m sure many love eating scones as much as I do. And there is nothing better than freshly made, warm scones! I must admit though, the thought of standing there rubbing the butter and flour together for what seems like forever is not appealing and thus why I had never made them very often. That was until I discovered this CWA (Country Women’s Association) recipe over at raspberri cupcakes‘ blog. This is one of the easiest recipes and you can have the scones made and cooked in less than 20 minutes which, I think, makes them perfect for breakfast! And it also makes the ideal amount for my family, about 7-8 medium sized scones.
2 cups self-raising flour
1/4 tsp salt
150 ml pouring cream (I use Pauls Pure Cream)
2/3 cup milk
Preheat a fan forced oven to 200-210 degrees Celsius.
Sift flour and salt into a bowl.
Mix cream into the dry ingredients using the blade end of a spatula. Gradually add the milk until a soft dough is formed. Leave a small amount of milk to brush the scones with later.
Place the dough onto a floured surface. Gently knead the dough if necessary but do not over knead it or the scones will be tough.
Form an oval shape with the dough about 4 cm thick. I like nice, high scones but you can change the thickness to suit your tastes. Cut out the scones using a 4-5 cm round cutter. I actually use a drinking glass, floured lightly to cut mine.
Place the scones close to together on a cookie tray. Lightly brush them with some milk. Bake in the oven for 10-15 minutes until cooked through and lightly browned. Mine are on the thicker side, so take 15 minutes to cook.
Serve and eat as soon as possible! I like to eat my scones with butter and apricot jam whilst the rest of my family have theirs with only butter. How do you like to eat your scones?
Scones can be stored in the freezer uncooked for 2-3 months. When you are ready to bake them, put them straight into the oven without defrosting.