Enjoy!
What can I say? I love scones. I could eat them every day. And now I've discovered the secret recipe for getting your scones to taste and look like the ones in the cafes. Good cafes that is!
So here's the recipe. Enjoy them with lashings of raspberry jam and whipped cream and damn the waistline.
Oven temperature 220c. Lightly grease a flat baking tray.
Ingredients 4 cups of good quality self-raising flour
pinch of salt
300ml bottle cream
300ml of water
MethodSift self-raising flour & a pinch of salt in to a large mixing bowl.
Pour in a 300ml cream and 300ml of water and mix to combine. Add a little extra water if you feel you need it. The mixture should be slightly sticky but don't over work the dough though.
Turn out onto a floured board and pat into shape. I made my mixture about 2 to 2.5 cm high and I used a large (6.2cm) cutter.
Arrange the scones on the tray so that they are about 1 cm apart. This means that as they bake they push against each other and raise up nice and high. Brush the tops with a little milk. Depending on your oven, cooking time should be between 15 and 20 minutes. They are ready when they are lightly browned on top and the middles have a 'cracked' look.
Turn out onto a clean teatowel. Wait as long as you can then slather with jam & cream. They are almost as good the next day as well, unlike most other scones. Enjoy.
