There’s something so comforting about a warm scone. It’s just like a big hug!
Scones always remind of lunch on a Sunday at my grandparents’ house. My grandma makes the best scones. She always supplies a variety of homemade jams – strawberry and apricot are the standouts – as well as lusciously whipped cream. And my theory as a child was that if I cut my scone into three segments, rather than in half, I was somehow getting more out of it. Pretty smart, I thought. More jam, more cream, and more mouthfuls. Genius!
Scones are such a simple treat to make and you don’t need any special ingredients. You likely already have the things you need in your pantry and refrigerator. And no sugar! I know – for those of you who know me you’d be surprised that I bake anything that is sugar free, but alas, scones don’t require any added sweetness. Plus, if you spread your scones with jam you’ll get that sugar kick if that’s what you’re after. The perfect afternoon tea.
Bon appetit!
Scones
450g (3 cups) self raising flour
70g unsalted butter, cold
310ml (1 1/4 cups) milk, plus a little extra for glazing
Jam of your choice, to serve
Whipped cream, to serve
- Preheat oven to 200 C. Lightly dust a baking tray with flour.
- Sift the self raising flour into a large bowl.
- Cut the cold butter into cubes and add it to the flour. With your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the centre and pour in the milk. Gently stir the mixture until a soft dough forms.
- Lightly flour your workbench and tip the dough out. Knead gently for 1-2 minutes until the dough is smooth, but be careful not to overwork it. Flatten into a 2cm thick disc.
- Using a scone cutter, cut rounds from the dough and place them 1cm apart on the tray.
- Brush the scones with the extra milk and bake for approximately 10-12 minutes, or until the scones are lightly golden and make a hollow sound when tapped underneath.
- Turn the scones out onto a wire rack and let cool for a few minutes before slicing in half and spreading with jam and cream.
The Girl Who Ate The World 