Grandma’s Scones

Does anything beat scones with jam and cream and tea in the sunshine? (Answer: no).

Scones are very simple to make but tend to be saved for ‘fancy’ occasions like high-tea in my house. Well, no more. I vow to make more of these versatile beauties because, regardless of occasion, there’s something supremely satisfying about a eating a fluffy scone smothered in jam (ideally homemade) and a dollop of whipped cream.

Oh and obviously it’s pronounced scone, rhyming with “John” not “Joan”.

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Ingredients (makes 18)
2 cups self-raising flour (+ extra for dusting)
2 tablespoons butter, melted
1½ tablespoons caster sugar
1 cup milk
1 tablespoon lemon juice
2 eggs

Method
Preheat oven to 230-240°C (210-220°C fan-forced).

Beat eggs together in a small bowl.  Add lemon juice to milk in order to sour it (don’t worry if it gets a bit lumpy).

Sift flour into a large bowl, add sugar and then gently mix in eggs, soured milk and butter until just combined.

Turn dough out onto a lightly floured surface and knead gently until it just comes together. Gently form into a disc 3-4cm thick. Use a 5cm-diameter round cutter dipped in flour to cut out scones (re-flouring between each scone). Arrange scones on a large oven tray lighted dusted with flour.

Bake scones for 10-12 minutes or until golden brown. Turn scones out onto a clean tea towel and cover with another tea towel.

Serve scones warm or at room temperature with jam and sweetened whipped cream.

NB: best eaten fresh on the day they’re made as they dry out quickly.

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Recipe adapted from Grandma, Margaret Payne, via Mum ♥

Melting Moments

Happy Birthday to me! Bakerholics Anonymous is 5 years old today 🙂 In celebration of the anniversary I am posting one of my favourite biscuit recipes: melting moments. This version has a tangy passionfruit buttercream which helps cut through the deliciously buttery biscuit – yum!

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Ingredients (makes 25)
250g butter, softened
1 teaspoon vanilla extract
½ cup icing sugar
1½ cups plain flour
½ cup cornflour
Passionfruit Buttercream
90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit

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Method
Line oven trays with baking paper.

Beat butter, extract and sifted icing sugar in a large bowl with an electric mixer until light and fluffy. Gently stir in sifted flour in two batches.

Preheat the oven to 160ºC.

Roll teaspoons of mixture into balls and place ~2.5cm apart on the trays. Flatten slightly with a fork.

Bake biscuits for 15 minutes or until lightly golden on the bottom. Stand 5 minutes before transferring to a wire rack to cool.

Make butter cream by beating butter, icing sugar and vanilla with an electric mixer until pale and fluffy. Stir through passionfruit pulp. If the icing is too runny, add more icing sugar.

Sandwich biscuits with butter cream. Dust with extra icing sugar and enjoy.

Note: if you do not have passionfruit, add more vanilla extract to make a vanilla buttercream or add 1 teaspoon each of lemon juice and finely grated lemon rind to make lemon buttercream.

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Recipe from Grandma, adapted from the Australian Women’s Weekly