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.