23 May 2013


When I say scones Josh says jam and cream with a cuppa tea. When I think scones I think road trips and day trips; mid afternoon pulling up at a little cafe to have a devonshire tea for a little pick me up. I also imagine a warm country kitchen with sun shining in the window, steam rising from a fresh baked batch of scones, a little girl with sticky jammy fingers and strawberry jam smeared from ear to ear with a cheeky grin and a mouthful of comfort. Scones are a cooking basic which is why I have gone back to them. I blogged devonshire tea in my first month of blogging and a I proud to post again with a revised set of pictures and story reflecting on how far I have come. Mmm warm yourself from the inside out as the weather cools down and there is a bit of bite in the air.





4 cups self raising flour
2 tablespoons icing sugar
60g butter
1 1/2 cups milk
3/4 cup water

Preheat the oven to 220 C. Prepare an oven tray and line with baking paper.
Sift flour and sugar into a large bowl and rub in butter with finger tips. Try and keep your hands cold so that the ingredients stay cool. Alternatively if you have a food processor process butter and flour until butter is well distributed. This makes for a lighter scone.
Make a well in the centre of the flour mixture and add the milk and water.
Use a knife to "cut" the milk and water through the flour, mixing to a soft sticky dough. This is important as you don't want to over work the dough as this will turn it into rock cakes when finished.
Knead dough on floured surface until smooth, once again being careful not to over work. Press dough to 2cm thickness. Dip 4.5 cm round cutter in flour and cut as many rounds as you can from the piece of dough.
Place scones side by side on the tray. The scones enjoy snuggling up to each other in the oven so make sure they are just touching. Knead scraps of dough together and repeat pressing and cutting of dough until all is on the tray. 
Brush the tops with a little extra milk and bake for 15mins or until scones are just browned.
Best served with jam and cream or butter and golden syrup or my new favourite honey and butter.

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