Sunday, May 13, 2012

Mothers' Day Baking - Basic Scones

Happy Mothers' Day to all the mums out there! Hope you are all having a lovely day with your special people.

Scones always remind me of my mum. Partly because neither of us really had the knack for making them! And partly because we would always order scones with jam and cream at every cafe we went to.

I've tried dozens of different recipes and although I've come close to great scones, they were mostly just good. This recipe may not be 100% perfect but they were seriously the best scones I've ever made. Light and fluffy and beautifully risen. And they were made with the help of my 3 yo son who absolutely loved rubbing the butter and flour together and making as much mess as possible!

Basic Scones
Recipe from

3 cups self-raising flour, sifted
80g butter, cubed
1 to 1 1/4 cups milk
plain flour for dusting
Milk for brushing

Preheat oven to 200°C and lightly dust a baking tray with plain flour.

Sift self-raising flour into a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add 1 cup of milk and then mix gently with a flat-bladed knife until mixture forms a soft dough, adding a little more milk if required.

Turn onto a lightly floured surface. Knead gently just until the dough comes together. Pat dough into a 2cm-thick round. Using a 6cm round cutter, cut out 9 rounds. Press remaining dough back together and cut out another 3 rounds.

Place scones onto the baking tray, leaving about 1cm between them. Brush the tops with milk. Bake for approx 20 minutes or until golden and well risen. Transfer to a wire rack to cool. Makes 12.

While jam and cream is traditional, I like mine hot from the oven with butter and golden syrup. Delicious! And a perfect treat for mothers' day.

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