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Scones Glorious Scones

Scones Glorious Scones

I thought I would make something yummy for morning tea today.  I just bought some new flour and some vanilla extract that I wanted to try, and the girls wanted to help so I thought -scones!  They are easy to make and always work out well.  The girls are great helpers, getting everything out for the recipe.  Georgia nearly knows it by heart now!

You need:

  • 2 cups self raising flour
  • 1 tablespoon sugar
  • pinch salt
  • 1/2 cup of milk
  • 1/3 cup of water
  • 1/4 teaspoon vanilla
  • chunk of butter (about 30g)
  • extra milk for glazing

What you need to do:

Preheat the oven.  About 190 degrees Celcius is good.  I use a flat oven tray to cook them on and I just spray it with some cooking spray so they don’t stick.  Always do this first because it saves washing all the dough off your hands later!

Sift the flour, salt and sugar into a bowl.  You can use a wire whisk and whisk the flour lightly if you don’t have a sifter!

Add the butter, chopped into pieces, to the flour and rub it in until it resembles fine breadcrumbs.

Make a well in the centre of the flour and add the milk, vanilla and about 1/2 of the water.  Grab a flat bladed knife and use it to mix until a soft dough is formed.  You can add more liquid if you need to.  The dough will be a little sticky at first but will come together when kneaded.

Spread a little self raising flour onto the bench and turn out the dough.  Knead the dough lightly, dusting with a little flour if still a bit sticky.  It will come together nicely and feel quite soft and pliable.

Pat it out into a neat little round and use a biscuit cutter to cut about 12 scones.  You may need to scrunch up the remainder and pat it out a few times to get the 12.

Place them on the baking tray and brush with the milk.  Pop them in the oven for about 12 minutes or until they are golden brown and you can smell their deliciousness!

When they are cooked place a clean tea towel over them and let them cool for a bit.  The tea towel traps a bit of the steam and keeps the outer crust soft.

Serve with some jam and cream or honey and lashings of butter.