Scone Recipe

Scone Recipe

Scone Recipe
Buttery scones by Dani B

So, I got a new oven.

I am inordinately pleased with it and with myself. I sat staring at it for a little while this morning just watching things not burn and heat all the way through- at the same time! Awesome stuff.

You see when we moved out here to Berwick we bought this house mainly because of the size of the land and the price. We have a nice huge green bit to run around on out the back and now all I have to do it force the children to actually use it! We also have three tree’s on the property. Three of them. I love them too!  with all their deeper representations of timelessness and life springing forth from dust. But what kind of kitchen the house had was not really upper most in our minds. Hence the oven we have used for the past twelve months was terrible. Actually Terrible. It had only one element and so everything burned on the bottom before being cooked through to the middle. Everything. I have burnt sausage rolls, cakes, potatoes, bread, bread rolls, apple pie. Never a chicken. That is something to be thankful for.

But as of yesterday I have a brand new gorgeous, clean, handsome, evenly heated oven. That cleans itself (would it be sexist to suggest that maybe this is a result of a woman getting involved in the oven design process? Probably….).

So obviously I had to bake something today and scones it was.

My Aunty used to make us scones when I was a little girl. I did not have a scone making brand of Mother so it was always very fascinating to visit my Aunty. Her table would groan with home made biscuits and cakes. Bread in the morning was always home made and freshly baked and if you were still hungry at morning tea then scones would be whipped up. Whipped up I say! Amazing.

So even though I do not really like scones that much (although any excuse to eat raspberry’s with sugar and spoonfuls of cream) they seemed like a natural choice for breaking in the new oven.

They turned out beautifully! Of course. Light and fluffy and buttery.

Scone Recipe

They could have been a bit bigger I guess but that was the result of the cutter I used. Here is the recipe if you are keen.

Plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1-1 1/4 cups milk
Jam and whipped cream, to serve

1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
2. Lightly rub the soft butter into the flour until it creates a lovely breadcrumb texture.
3. Add milk and bring the mixture together into a soft dough. Knead very gently until it is smooth.
4. Roll dough lightly onto floured surface until it is approx. 2cm deep. Cut dough with a round cutter. Place scones onto lined baking tray. Keeping them quite close together.

5. Bake for 20-25 minutes or until golden.
6. Serve with jam and cream.


So here is my take home tip. I know people in the know okay. By this I mean old ladies from the country. So one of them told my friend who told me that if you want to stop your scones from going crunchy on the outside, wrap them in a tea towel after you cook them and the steam will keep them soft! Obviously this is very valuable information so don’t go blabbing it. But there you go. Lucky you visited my blog I guess.

Here is a photo of them cooking in the oven. Beautiful yes?

Scone Recipe

FYI I am wearing my new jumper designed by Madonna. Don’t tell anyone that either- I am way too old. As is she. But it had a horse head on the front of it and we all love a horse head picture so how could I refuse. Plus it is warm and no fashion designer wants us to be warm. It seems to be part of their job description. So I had to buy it right?  Maybe I should start a fashion blog with this level of advice? Don’t panic. I wouldn’t be able to eat scones if I was obsessed with fashion! So no chance….

Here is another photo of food to prove my devotion.

Scone Recipe


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