On the weekend we were invited to a friends house for morning tea. We rarely get the time to catch up these days. They have two small boys and we have two small girls and life just gets too busy to socialise with friends when there are a million other things that need doing.
My girlfriend said she was going to make some mini quiches and sandwiches, so I thought some scones served with jam and cream would be perfect. We could all pretend to have high tea. Sticking out our pinky fingers while drinking tea and ignoring the screams and chaos of children playing. Ahh the serenity!
I always like to take along something sweet when visiting friends. Besides I got to showcase the marvellous Homemade Mulberry Jam I made recently. This scone recipe comes from the taste.com.au website. Scones are super easy to whip up. Only ten minutes to prepare and ten minutes to bake…awesome.
- 3 cups self-raising flour
- 50g unsalted butter, chilled
- 1 tspn caster sugar
- 1 pinch of salt
- 1 1/4 cup milk
In a large bowl add the chilled butter to the flour, sugar and salt. Using your hands rub the butter into the flour until the butter is combined to form breadcrumbs.
Form a well in the centre and pour in the milk. With a butter knife, slowly mix through the flour and milk until a sticky dough is formed. My grandmother always insisted on using a butter knife to mix the dough, so that the scone mix isn’t over worked and the scones are light, fluffy and rises well.
On a lightly floured surface, roughly form a flat circle about an inch high. You can cut them into interesting shapes or use a circle cookie cutter. My flower cutter made fifteen scones.
Bake in a hot 230C/445F oven for ten minutes on the top shelf. They are ready when the scones are slightly browned on top.
I love to eat them when they are still warm. Serve with your favourite jam and cream. I whipped some fresh cream, but dollop double thickened cream also works well.
A good trick, if you like them warm like me, or if they are a day old, is to put them in the microwave for a short burst to remoisten them. Two scones on high for twenty seconds works wonders.