Wednesday, September 7, 2011

Cream Scones

3 Cups of sifted self raising flour
2 tablespoons white sugar
300 mL thickened cream
150 mL milk

(Yes, that really is it. 4 ingredients. Honestly. And yes, there is NO butter in this recipe. You are reading correctly - You do not have to rub any butter into flour. Don't question it, just try it!)


1. Sift flour into bowl
2. Stir in sugar
3. Make a well in the middle of the flour and pour in cream
4. Pour milk into cream bottle and shake, then add milk and cream residue to bowl also
5. Mix with a spoon until it all just comes together
6. Tip out onto a floured board, very clean bench top or gladbake
7. Press the mixture out until it is about 2.5cms thick (You can use a rolling pin, but you shouldn’t need to)
8. Cut into rounds with a floured scone cutter or wine glass
9. Place onto gladbake lined tray
10. Brush tops with a little extra milk
11. Bake in 210 degree preheated oven for 10min or until golden brown

Serve with jam and whipped cream or whatever you like and enjoy

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