Easiest ever scones.

Scones have long been regarded as one of the hardest things to get right. They have been known to be fiddly, messy and time consuming. Until now.

I noted down this recipe from the TV [ channel ten cook, Arianna Sprat ] and have never got it wrong since. It is fool-proof and quick, a great combination in my book.

Instead of butter this recipe uses cream for the fat content. 

No more rubbing the flour and butter together.

4 cups of SR flour

1/2 cup of sugar

1 teaspoon of  baking powder

1 cup of milk

1 cup of pouring cream

[I use the long life one  . . . devondale I think]

2 teaspoons of vanilla extract

[take out the sugar and vanilla and add 1 tablespoon of salt for savoury scones]

PS. These quantities make a huge amount!
The scones pictured are half this recipe.

Mix all ingredients in a mixing bowl, and stir til the dough comes together.

Do not over work. Turn it out onto a floured surface and knead lightly.

Bring to a long sausage and cut up evenly or press flat and use a scone cutter.

Place close on the tray so they help each other rise.

Bake at 200 degrees Celsius for 15 - 20 mins,

or until golden brown.

Serve with jam and cream . . . YUM!

To make savoury scones add cheese and herbs.

Or for something a bit fancy,

make them tiny - like 20 cent piece size, cut in half and 

top with cream cheese, smoked salmon and dill.