A deceptively simple recipe, scones do not always readily come out as the light and fluffy versions that I remember my grandmothers and mother used to make. And each batch I've ever made seems to be a bit different.
Plain flour, baking powder, salt, cold butter and cold milk are mixed lightly together to meld into a dough. The least amount of mixing and handling with your hands, the better.
The dough is gently patted out flat so that the scone cutter can be used to make clean-edged scone shapes which helps them rise.
These are put onto a well greased baking sheet or parchment paper and cooked for 20 minutes or until golden.
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| hot out of the oven ... |
The best part is breaking apart the warm, steaming scones and then covering the with lashings of cream and sweet strawberry jam - the simplest yet most elegant of accompaniments.
And of course, a scone without a proper cup of tea is not a proper scone!
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| To be eaten smothered in jam and cream |
They look like really great scones - lovely and tall. I remember making so many batches during the Scone challenge!
ReplyDeleteThis recipe and technique has become a regular in our house since the challenge first came out. Yours look lovely!
ReplyDeleteYour scones look delicious! They were also on my shortlist to bake for the challenge this month!
ReplyDeletePairing scones with a cup of tea is just about the perfect way to make them! :D
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