Ingredients
- 600 g self-raising flour
- 40 g icing sugar
- 250 ml thickened cream
- 375 ml milk
- jam and pure cream, to serve
Scones
I’ve made a lot of scones in my time but this is the recipe I keep coming back to, courtesy of my friend Carol White at Lavandula lavender farm. It is easy to forget what a treat good scones with homemade jam and cream can be. As they say, the simplest things in life are often the best.
Method
Preheat the oven to 220°C.
Combine the flour and icing sugar in a large bowl, then pour in the cream and cut in with a broad-bladed butter knife. Mix in the milk.
Turn the dough out onto a floured surface and pat together into a rectangle about 2.5 cm thick.
Cut the dough into 16 equal squares. Place on a non- stick baking tray and bake for 15–20 minutes.
I love a high-baked scone with a golden crust so I eat them just as they are, but if you prefer a softer crust, wrap the hot scones in a clean tea towel for a few minutes.
Serve with jam and cream (or butter, if preferred).
This recipe was provided to Foodwise from the book “Annie’s Garden to Table” by Annie Smithers, photography by Simon Griffiths, published by Lantern rrp $49.95.
Submitted byAnnie Smithers
