If I had to condense all my family memories into just one recipe, it would have to be this simple scone recipe. I have eaten a countless number of these scones throughout my life. Trays of piping hot scones, accompanied by jars of homemade jam and heavily whipped cream, would be placed unceremoniously in the middle of the table at morning tea, and devoured by the awaiting family. Originally made by my nana, the mantle of chief scone maker has now been handed to my mother.
This scone recipe is very different to any other I have seen. The scone dough is very wet, so do not think you have erred when the ingredients are mixed together. The dough is patted, rather than rolled, into shape, then cut into pieces and gently transferred to a tray. My mum has refined this move over time, and her scones always line up perfectly; just kissing each other once baked, so each scone must be torn away from the others to eat. I tend to transfer the scones onto the tray with a flicking motion, hoping that they stay in shape. I’ve yet to work out how to get them to look as perfect as mum’s, but they taste just as good.
You can make a single batch of these scones, which is the recipe I given below. This will provide you with enough scones for a (very) small gathering. We never make a single batch in my family. Even the recipe written in my trusty recipe book is for a double batch. There are rarely leftovers. However, should you find yourself with a few extra scones, they do freeze extremely well. Just reheat them in the oven for a quick snack.
The Princess is particularly fond of the mini pizzas my mum sometimes makes with those elusive leftovers. Mum splits the scones in half, spreads them with homemade tomato relish and tops the scones with grated cheese. Baked in the oven until the cheese is melted and golden, they make a great snack for a hungry child. Tasty both hot and cold, I have even been known to make trays of these mini scone pizzas for school class parties over the years.
Mum maintains that the secret to good scones is a really hot oven. I maintain that a great recipe helps, and I have yet to find a better one than this simple scone recipe. I hope you like it as much as our family does.
I like to cut these into larger scones, because I never stop at one anyway. If you want to stretch the batch further, cut the dough into 12 smaller scones.
- 2 cups self raising flour*
- 1 Tablespoon butter
- 1 Tablespoon sugar
- Pinch salt
- 1 cup milk
- 1 egg
- self raising flour, extra, for dusting.
- Pre-heat the oven to 230C - 250C (210C to 230C fan forced)
- Place the flour, butter, sugar and salt into a large bowl.
- Rub the butter into the flour until it resembles fine breadcrumbs. Set aside.
- Whisk the egg into the milk.
- Make a well in the middle of the flour and pour in the milk mixture.
- Gently pull the flour into the milk, until just combined. You will have a shaggy, slightly wet dough.
- Heavily flour the bench surface.
- Pour the dough onto the floured surface.
- Dust the top of the dough with extra flour, and gently pat the dough into a rectangle. It will be about 12cm x 25cm in size.
- Cut the dough into 8 pieces for large scones or 12 pieces for smaller scones. I just use a butter knife for this.
- Gently transfer the scones to a tray, leaving about 5mm between each scone. The flour on the bottom of the scones should stop them sticking to the tray, but feel free to line the tray first if you are concerned.
- Cook for 10 minutes, or until well risen and starting to brown.
- Serve hot or cold with lashings of jam and cream.
I am sharing this treasured family recipe for International Scone Week 2015, hosted by Tandy at Lavender and Lime. If you are looking for wonderful scone recipes, head over to her blog for many more sweet and savoury scone recipes.