FORGET the 'best ever scones' recipe that I posted last year!
This recipe is even BETTER! I call it the 'Better than the Best Scones' recipe. Would you believe that after a few decades of using the New Zealand Edmonds cookbook scone recipe where I had to rub butter into the sifted dry ingredients before mixing in the milk, I 'discovered' this wonderful light scone recipe in a very obscure section of a magazine? In fact, I didn't even realise that I had the recipe as it was part of a few pages that I tore out from some magazine at work (errr......they were going to throw out the mag so I thot I should salvage some 'good' stuff from there!)
Anyway, I was thumbing through some of my recipes when I came across this - something light to serve with Lipton's tea for the afternoon, so I gave it a try and.....voila, the rest, as they say,is history, !!!
I tell my friends that they don't have to go out for Devonshire teas anymore as they can make these super scones themselves in a matter of minutes!
Give it a try and tell me what you think! So far, I have had rave reviews from everyone who tried the recipe (the bakers as well as the tasters)
BETTER THAN THE BEST SCONES
Ingredients:
3 cups self-raising flour
2 tsp baking powder
pinch of salt
1 cup milk
¾ cup cream
Method:
1. Sift flour, baking powder and salt into a large mixing bowl
2. Make a well in the centre, then pour in combined milk and cream, mixing quickly with a butter knife to form a soft, sticky dough.
3. Turn the dough onto a floured bench and, using your hand, press out evenly to 3cm thickness.
4. Cut dough into 5cm rounds and place close together on a greased baking tray.
5. Bake for about 13 min at 200C/180C (fan forced oven) or until browned lightly. Tap scones underneath to check done-ness (hollow sound)
6. Cool on cake rack. Best eaten warm with whipped cream (beat 300ml cream till doubled in volume. Add 1 tsp sugar) and home-made raspberry jam. Scrumptilicious!!
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