This recipe came from my sister Janet (along with a lesson on how to make them).
Sheryl had previously tried several times to bake scones, but they always came out like biscuits; the trick is to not roll-out or over-handle
the dough.
Preparation time: 10 minutes
Baking time: 10- 15 minutes
Ingredients:
- 2 cups of flour,
- 1 sachet of baking powder,
- 1/2 teaspoon of salt,
- 2 Tablespoons of butter (50 grams)+ butter for baking tray,
- 1 cup of milk OR water OR a mix of both (Sheryl now uses a 50:50 mix of cream and milk),
- Optionally, 1 cup shredded cheese or 1/2 cup of blueberries, if desired.
Method:
- Preheat oven to 210 °C. Grease a baking tray with butter. Mix the flour, baking powder, and salt together in a medium size bowl.
- Cut butter into small cubes. Slowly add the pieces of butter into the flour mixture by rubbing it together with your fingers or a pastry cutter.
Do not rub too long just enough to incorporate it into the flour.
- Slowly add the milk/water to the mixture untill it is a wet sticky dough. Add in cheese or blueberries now, if desired.
- Place the dough on a cutting board, gently flatten it out a bit to create a rectangle that is about 2 cm thick. Cut it into 6 scones and place them on the baking tray.
- Place the scones in the oven for 10-15 minutes until a bit brown on the top, then remove them from the oven. Wait a couple of minutes, until they are cool enough to handle.
![Plain Scones with Cream and Jam](/Photos/Scones1Oct2019.jpg) |
Serving:
- For plain or blueberry scones, serve with clotted cream (or creme fraiche, or butter) and jam.
- For cheese scones, serve with butter (and/or optionally, more cheese).
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![Plain Scones with Jam and Cream](/Photos/Scones2Oct2019.jpg) |