Eat:: Fresh, homemade rustic scones

There is nothing better than to sit down with a cup of tea, your latest copy of your favourite mag and eat a freshly made, warm scone with lovely, fresh strawberry jam, dollops of cream...double cream of course, and freshly cut strawberries. So simple, yet a real indulgence.

So on the weekend I treated myself and made some scones. I would've loved to have shared them with you, but you'll have to just settle for the recipe.

When making things like a simple cake, biscuits and scones I always revert back to the C.W.A (Country Women's Association) for their recipes.  Our mother's and our grandmother's used these recipes for generations, made from scatch, and shared among friends. I just think they know what they are talking about.

Ingredients (C.W.A's official recipe for the Royal Easter Show)

750g (6 cup) S.R. flour
1 teaspoon salt
250ml (1 cup) cream (pouring cream- 35% fat)
500ml approx (2 cups) milk

 

Method

Heat oven to 220C.

Sift dry ingredients.

Cut cream into dry ingredients with a flat bladed knife, then gradually add milk until there is enough to form a soft dough. Save a small amount of milk to brush on top of the scones.

Work quickly and gently, gather dough together on a floured bench. Try to handle the dough as little as possible shape the scone dough into a rectangle about 3cm thick. Try not to handle and overknead the dough as you will end up with tough, hard scones. C.W.A tip: Leave dough to rest for 5 mins

Using a round scone cutter, cut the dough and place each scone next to each other in a lined/greased tray.

C.W.A tip: Use a tray with high sides and place close together. Scones that cook up, rather than out, will be lighter and fluffier.

Lightly brush the tops of the scones with some extra milk using a pastry brush.

Bake for 10-15 mins, until scones are cooked through and tops are lightly browned.

Serve immediately with strawberry jam and dollops of double cream.

C.W.A tip: for scones with a hard top, leave to cool on a rack. For scones with a softer top, cover with a tea towel.

Do you have any tips for making scones?

How do you like to eat your scones? Why don't you make some this weekend?

 

 

Comments

[Says Debbie St. Germain]

I make something similar with a biscuit recipe, guess they are almost the same.

Debbie

[Says Marc]

Unlike myself who's scones the chooks would not eat and children could use for cricket ball, my husbands grandmother always made scone with powdered milk and yum yum

[Says Bronwyn Hayes]

Mind you- the first batch I made I was a little too generous with the butter- and the scone dough mixture went all over my hands and up my arms!
Nevertheless- I scraped the mixture off- and made some very gooey scones with it! They nice and light though!

Bronwyn ...

[Says Sandi H]

For a non-Australian what is S.R. Flour?

And enquiring Canadian who enjoys visiting your blog.

[Says Bronwyn Hayes]

Sorry Sandi- i should've said what S.R flour was.

Here in Australia we have two main types of flour-
plain (or "all purpose") flour and Self Raising (or "self rising") flour.
Self Raising Flour is often shortened to "S.R" flour in recipes.
It's plain (or "all purpose")flour that has baking powder and salt added to it in the packaging process. Which gives it a leavening effect when used in baking.
Once, everyone had to add the leavening ingredients by hand to a recipe- but now we're really advanced- and can get it all in the one package!

Bronwyn ...

[Says Bronwyn Hayes]

I also forgot to tell you that while chatting to some of the older women in the CWA (Country Women's Association)- quite a few of them agreed that one of the best tips for making feather light scones, a tip handed down from their grandmothers, was to use a Bone-Handled knife to mix the ingredients.
You know those knives that had a bone coloured handle that were really popular once? Maybe you have one tucked away somewhere that's been handed down to you.
Grab it- and put it aside for mixing scone dough ONLY!

Bronwyn ..

[Says Sandi H]

Thanks Brownwyn,

Now that you've spelt it out I know what it is be have used it in the past myself. I just know that there are sometimes cultural references that can mean something entirely different in another part of the world.

I have an old pastry cutter that I think was my paternal mothers that would probably work in liew of the bone handled knife.

[Says Le rat des fils]

I am delighted with your posts.

[Says Elizabeth]

Oh My, you have the most wonderful recipes and patterns. Your pictures are mouth watering. Thank you soo much for sharing.
Elizabeth, Silverdale, WA

[Says Lynn B]

Oooo Bronwyn,

Your scones look yummy and the photographs are really clear and crisp! I love scones but always wondered how to make the perfect scone, I follow most of your rules except the tip using a high sided tin, I will try that next time!

Gosh I feel the urge to bake right now!

[Says Maru]

Hermoso tu blog, tienes muchas cosas lindas.
Te felicito.
Un beso

http://lulurulitos.blogspot.com
http://atrapadaenmisletras.blogspot.com

Maru
Chile

[Says endy Park]

I make scones on a weekly basis, plain, mixed fruit sour cream and date, savoury.....favourite is plain though, with jam and cream. I always rub butter into the flour, then add milk, my scones are always light and delish. Will try cutting in cream, sounds good.

[Says Bronwyn Hayes]

Where did you say you lived Endy?

Your scones sound delicious.
I think we'll all come around to your place for a taste test!

Bronwyn ...