There’s plenty my mum has taught me over the years, but I think the one thing that I will TRULY thank her for is this scone recipe. It has just 3 ingredients and takes (almost) no time to make.
Sure – when we moved to the country, the method for these scones were frowned upon by the purists (I explained that there was no butter in the flour mixed with my fingertips), but when they sampled them at a School of Arts monthly morning tea, well, there were raised eyebrows and sighs of delight!
These are just too easy to make, but better than that, they work EVERY SINGLE TIME. I’ve rolled them out for morning teas, school fetes, country shows – you name it! And every time, they are enjoyed and demolished. I prefer to make them quite small, so I use a smaller cutter. The smaller they are, the more you can have. Well, that’s my theory anyway!
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 4 cups self-raising flour
- 300 ml thickened cream
- 300 ml lemonade
- Pre-heat oven to 180°C.
- Add all ingredients into a large bowl and mix roughly until well combined and a thick dough has formed.
- Flour your bench. Place dough onto the bench and using your hands, give it a quick knead until the dough shapes into a ball.
- Press down on the dough until it is 1-inch thick, patting away like a baby’s bottom.
- Use your scone cutter to cut out dough portions, then place portions onto a lined baking tray, with portions quite close together. They will all lean in together and join a little while cooking, but are easy to pull apart once baked.
- When you have cut out all you can, re-roll out the dough, then press it back out flat to get the most scones out of your dough.
- That's it! I don't add a milk or egg wash; just whack them into a hot oven for 15-20 minutes or until golden brown on top, (during cooking time, you can whip some cream into soft peaks, and get that strawberry jam ready too).
- Pull apart and serve immediately with a good dollop of jam and cream.
If you don't have a scone cutter, you can use the end of a champagne glass. Dip the end into flour beforehand, so the dough doesn’t stick to the glass.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.