I always think of scones as a summertime treat, picturing picnics, garden parties and high teas, but I reckon a good old plate of rustic scones with jam and cream ready to pile on top is a crowd pleaser anytime. I think they make a nice afternoon tea treat after school too. No additives, low sugar, filling, and quick to make from basic pantry/fridge ingredients. My kids go mad for them.
The trick to making good fluffy scones is minimal handling of the dough, so don’t overwork it. Just bring the dough together, roll it nice and thick, dust your dough cutter with flour, cut and place on a tray double lined with baking paper, and bake in a fairly hot oven for a short time. Easy.
Here’s the recipe I use, handed down from my mum. I’ve been making these since I was little and I had to pull up a chair to reach the bench top.
Plain scones recipe
1 3/4 cup flour
2 1/4 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/4 cup cold butter, cut into cubes
1/3 cup cream (or milk)
Preheat oven to 220 degrees (200 fan oven)
Sift flour, sugar, salt, baking powder into bowl
Rub in butter
Beat eggs in separate bowl, then reserve 2 tbsp of egg
Beat cream into remaining egg.
Add egg mix to flour mixture and fold to make a dough. Do not over mix.
Roll out onto floured board, nice and thick (about 4-5cm)
Cut with floured cutter, brush with reserved egg mixture, place on double lined baking tray, then place into oven.
Bake for 12-15 minutes, until becoming golden on top.
Lift scones off tray with the baking paper and wrap in a tea towel. The steam is supposed to be good for keeping moisture in.
Once cooled, serve with your favourite jam and a dollop of whipped cream.
You can add dried fruit or dates to this recipe for variation.