Scones (2)


I’ve been on a bit of a ‘scone-fest’ lately, so you can imagine how happy He Who Eats All of Our Leftovers has been. I have been swapping between recipes, but this one works every time.

2 Cups Self Raising flour

1/4 teaspoon salt

1 Tablespoon butter

3/4 Cup milk.

Sift the flour and salt three times. No doubt I have said this before, but three times was Nanna J’s rule, and her scones were better than anybody’s.

Rub the butter into the flour using your fingers. Pour in the milk, and very lightly mix the milk in using your fingers until the mixture binds. Spread some flour on the bench and lightly knead until the dough is smooth. (I know ‘lightly’ and ”knead’ contradict each other, but there it is. If the dough is kneaded too much, the scones will be more like rock cakes.)

Roll the dough out to about 2 centimetres thick, then cut out. (I use a floured glass). Place them on the tray, dab the tops with milk and bake at 220 degrees Celsius for about 12 minutes, or until the tops are golden.

I like my scones with butter and honey, while He Who Eats All of Our Leftovers is more of a traditionalist, who eats his with jam and cream.

The only other rule is, eat them while they are hot. As Pa says, a cold scone is a stale scone.





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.