Scones 2

Nana J was the best scone-maker in the family, according to everyone who ever ate one of her scones. She made plain scones, date scones and sultana scones. Hot from the oven was the only way to eat them, because as Dad says, a cold scone is a stale scone.

Even though I must have watched her make them a hundred times, I never wrote down her recipe. Now it is lost forever, because nobody else ever wrote down Nana’s recipe either.

There are a few of Nana’s tricks I remember though. The first is, sift the flour three times so that it is light and airy. The second is, mix the dough quickly using a knife and knead the dough as little as possible to avoid knocking the air out of the mixture. Thirdly, cook the scones in a very hot oven.

3 Cups self raising flour
1 tspn cornflour
1 tspn baking powder
2 tblspn cream
1 Cup milk (use more as required)

Pre heat the oven to 220 degrees Celsius (hot).

Sift the flour, cornflour and baking powder three times. Make a well in the middle and mix in the cream and milk using a knife.

As quickly as possible, mix the dough and roll out to about 2cm thick on a floured surface. Use a cutter to cut out the scones (I used a small glass).

Scones 3

Place slightly apart on a tray and brush the tops with a little bit of milk. Bake for 12 to 15 minutes and serve hot with jam and cream.


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