We had a catch up today with our Mother’s Group, we have been meeting for nearly 5 years and are still going strong. A very dear friend & colleague gave me her scone recipe (The English Scone) it is without question the easiest and least time consuming recipe ever!
I am sure my darling Jeanma (Dad’s Mum) would be none to impressed that there is no butter in this recipe, but I tell you even the purists would go for these. So thanks Paulina, You ROCK!
You will need
3 cups of self raising flour
3 tsp sugar
a pinch of salt
1/2 cup cream
1.5 cups milk.
PREHEAT oven to 220 degrees. Put all dry ingredients into bowl, whisk for a few seconds using a hand whisk. Add cream and milk, stir LIGHTLY using a thin spatula or knife ( the less you mix, the lighter and fluffier the scone) Pour sticky dough onto a floured board. Sprinkle some flour on top to prevent your hands sticking. Pat dough lightly to even it out. Dip your scone cutter into flour and cut out scones. Repeat to prevent dough sticking to cutter.
Put them together on a baking sheet if you want ‘pullaparts’ or place them separately if you want individual, crusty topped scones.
Cook for about 11 mins until hollow sounding when tapped. Take out of oven, cover with a clean tea towel until ready to serve with whipped cream and good quality jam.
Note: This mix is really really sticky, have faith it does work, I have played around with it just a little and because it’s so wet I get two dessert or soup spoons and make rough quenelles and spoon the mix onto a lined tray and end up with pull a parts.
Sensational is an understatement!