It is tradition, in our household, that on every Mother’s Day & Father’s Day scones are made.
As it recently was Father’s Day, I made plain scones served with strawberry jam and thickened cream for hubby. However, you don’t need to wait for a tradition like ours to have scones. They are great to have for afternoon tea on any day (especially when the girlfriends come over for a chat).
There is nothing plain about scones, especially when served warm with butter, strawberry jam & a dollop of thickened cream. I love scones with a great cup of tea. I think this love of scones developed early on with weekends away in the Blue Mountains & Southern Highlands where we’d stop at cute cottages and order a serving of Devonshire Tea, or perhaps from experiencing High Teas in Sydney & Melbourne where scones are a mandatory? Whatever the reason, I enjoy having scones with a great cup of tea.
The trick to making good scones is not to overwork the dough once all the ingredients have come together (overworking the dough will result in tough rubbery scones). Mastering that, they take little time to prepare and you don’t need any fancy kitchen equipment – just a large bowl, your finger tips, a flat-bladed knife and a round cutter (oh, and the oven to bake them in!). The best scones are those that are fluffy & soft inside and light to eat when served warm just out of the oven or at room temperature.
Serve scones with your favourite flavoured jam and a dollop of thickened or double cream.
There is nothing plain about scones, especially when served warm with butter, strawberry jam & a dollop of thickened cream. I love scones with a great cup of tea. The trick to making good scones is not to overwork the dough once all the ingredients have come together (overworking the dough will result in tough rubbery scones).
10 minPrep Time
15 minCook Time
25 minTotal Time
375g Self-raising flour
1 tsp Baking Powder
Pinch of Sea salt
60g Butter, unsalted, chilled, chopped
250ml Full-cream Milk, plus extra for glazing
Jam & Cream to serve
- Preheat oven to 220c and line baking tray with baking paper.
- Sift the flour & baking powder into a medium mixing bowl. Add in the sea salt.
- With your palms facing upwards and using your finger tips – rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Make a well in the of the mixture and pour in most of the milk (it’s good practice to leave a little out and add if dough is dry when it all comes together) and mix with a flat-bladed knife, using a cutting action until it forms into clumps of dough.
- Use lightly floured hands to gently gather the dough, lift it onto a lightly floured surface and knead it very lightly and briefly till it comes together into a smooth ball.
- Pat the dough ball out to 2.5cm thick and using a floured round cutter (6-7cm) – cut out scones pressing straight down on the cutter – make sure not to twist the cutter. Do this until you have used up most of the dough. Gather the dough trimmings together and, without handling it too much, repeat the process of patting the dough out to 2.5cm thickness and cut out more scones. You should obtain 7-8 scones.
- Place the scones close together on the prepared baking tray and lightly brush with milk and dust lightly with plain flour.
- Bake scones in preheated oven between 10-16mins, or until they are well risen, golden brown on top and sound hollow when tapped on the base.
- Serve warm or at room temperature with jam and a dollop of thickened cream.
Serve warm or at room temperature with jam and a dollop of thickened cream.