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”.
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.
Recipe adapted from Grandma, Margaret Payne, via Mum ♥
Bakerholics Anonymous 