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.
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
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?