My Nana and Grandpa had a ‘deep freeze’: an enormous freezer out the back that contained all kinds of delicious pre-prepared goods. Among these goods, was always scones.
Particularly delicious with jam and cream, or even just with melted butter, these scones taste amazing and are an easy treat that suits the sweet and savoury tooth.
INGREDIENTS
Makes 22
2 Cups Self-Raising Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1 Tablespoon [Golden] Castor Sugar
1/4 Cup Cream
1 Cup Milk + extra for brushing
To serve: whipped cream with vanilla, and jam [I recommend blueberry].
Or butter for a more savoury treat.
METHOD
1. Preheat conventional oven to 200C.
2. Combine all dry ingredients in a large bowl, then combine in the wet.
3. Dust your hands with flour, then thoroughly knead the dough.
4. Roll out the dough with a rolling pin or hands until it is approximately 1-1.5cm thick.
5. Using the top of a champagne glass dusted with flour [or any relatively slim drinking glass] cut the dough into circles until none is left. You can use hot water to cleanse the cup in between cuts.
6. Place the scones on baking trays lined with baking paper. You can place them relatively close together as they won’t spread.
7. Brush the tops of the scones with a little milk.
8. Bake each tray in the middle of the oven for around 8 minutes. They should be risen and beginning to get a slight gold top.
They break in half effortlessly. Smother with jam and cream or butter. Enjoy right away, serve that day, store in an air tight container or for a longer life – in the deep freeze!
