Monday, August 23

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.

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