Does it get any more English then this? Although I didn’t have clotted cream, only whipped! This is a fantastic stand by for whipping up quickly. I had a girlfriend that called up the other day and asked if I was up for a visit … no problem, but didn’t have much in the house to eat, so made these! They went down a treat.
This one is from the Women’s Weekly cookbook – The Country Table…really good basic country cooking, good one to have.
2 1/2 cups Self-raising Flour
1 tablespoon caster sugar
1/4 teaspoon salt
3/4 cup milk
1/2 cup water, approx.
1. Preheat oven to 220C. Grease deep 19cm square cake pan
2. Sift Flour, sugar and salt into a large bowl, rub in butter with finger tips.
3. Make well in centre of flour mix, add milk and almost all of the water. Using a knife, cut the milk and water through the flour mix to a soft, sticky dough. Add remaining water only if needed. Knead dough on floured surface until smooth.
4. Use hand to press dough out evenly to 2cm thickness. Cut as many 4.5cm rounds as you can from dough. Place rounds side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting of dough, place in same pan. Brush tops with a little extra milk
5. Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers
Serve warm with jam and whipped cream!
- When putting butter into flour mix, cut it in to small pieces and then rub it in
- Make sure your butter is cold
- When kneading dough be very gentle with it…don’t knead it like bread it will work the gluten and end up being like little rocks. Dough does not need to be smooth, just mixed together so that it holds together. Gently press it together and then press out to cut your scones
- Instead of putting the scones in a cake pan, I put them on a cookie sheet and place them all together … helps with rising
- Whipping cream , add 2 tablesppons of caster or icing sugar and some Vanilla extract or paste and whip together … yummy!