3, 2, 1, Scones!
Updated: Feb 7, 2021
We've had a very rainy week and have been spending a lot of time indoors. This afternoon, we decided to make some scones for afternoon tea as we had some leftover cream in the fridge.
The recipe we use is very simple and you can have scones on the table in 20 minutes (maybe 30 if you're cooking with kids). The ratios are easy to remember, once you've cooked it a few times you won't even have to look it up. They freeze well, and can be thrown in the oven for 10 minutes to thaw and reheat.
Scones always remind me of my grandma, who was renowned for her scones that appeared at every occasion. She used to make mini pizzas out of leftovers, slicing each scone into 3 then brushing with butter and vegemite and topping with a mix of cheese, bacon, tomato and onion (we never have any leftover scones so I haven't tried this to give you an exact recipe). The scone cutter we use was even bought at Sovereign Hill in Ballarat, on a visit to Victoria to celebrate my grandparents' 50th wedding anniversary. I'm pretty sure the vinegar tip came from her, too.
Without further ado, here's the recipe:
1. Measure 3 cups self raising flour and 2 heaped tablespoons butter. Rub together with your fingertips until the butter is all mixed in.
2. Measure out 1 cup of milk and add a splash of white vinegar (or use milk that's gone off - this is the secret to fluffy scones).
3. Make a well in the flour and pour in the sour milk. Bring together with a knife then turn onto a bench and knead (very) lightly.
4. Roll dough to roughly 2cm thick and cut with a scone cutter/glass/cookie cutter.
5. Put scones on a floured tray (brush with milk if you like, we don't usually bother) and bake at 180C for around 10 minutes (tops will be just starting to colour and bottoms sound hollow if tapped).
Serve with jam and cream, butter, honey, cheese.....
Let me know if you try them. What's your favourite thing to bake on a rainy afternoon?