scones

I never seemed to have mastered scones. They have always been a hit or miss kind of affair. Some times delicate airy morsels begging for a little jam or cream. At other times hockey pucks. That if stuck together, could make a rather solid house for a pint-sized person. As a teenager I once made scones that had so much bicarbonate of soda in them that everyone’s mouth tingled for an hour after eating them, (I wanted to make sure they got that ‘lift’.)

Let’s just say my scones weren’t winning awards any time soon.

So with a canny eye, and a raised eyebrow, why would I be posting a recipes for scones?

As I finally cracked it, well I think I did. I finally got results that I felt were worthy of placing on the table instead of scuttling out the back when the hockey pucks were offered up. What changed? Back to Sally Wise’s presentation at the Taste Festival in Hobart. Wise by name and wise by nature it seems as I can finally say scones and I are friends, and it’s all thanks to watching her whip some up in just a few minutes.

Perfect thing to make for a relaxing long weekend.

Scones

3 cups s/r flour

1 cup cream

1 cup of water

Lightly mix the ingredients all together in a bowl. Once combined, on to lightly floured bench, pop your dough on, and then lightly knead with your finger tips. Flour the rim of a glass (or another cutter of some sort) and cut them out. Β On to a tray, and then bake at 220C for 20mins.

Β Just the thing to team up with your favourite seasonal jam.

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27 thoughts on “scones

  1. Yum! I can see them going down a treat with Monkey Boy there. My friend makes scones similar to these, although I must confess, she uses all cream – no water. Just SR flour and cream! I would imagine your scones would be more healthy and less guilty. Personally, I have a fondness for the lemonade recipe, but having somoe in stock in the pantry doesn’t always happen since the young people found my secret stash!

    Hope you’re enjoying the long weekend πŸ™‚

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  2. Light as air, perfect for a wet Sydney day! I’ve never mastered scones beyond the lemonade version – glad to see there’s no butter rubbing in your recipe! πŸ™‚

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  3. Coo, they look lovely. I’ve only recently cracked scones too – partly giving in and using only 1/2 wholemeal flour, partly using yogurt and partly bringing the dough together quickly and not kneading it. I haven’t made them like yours with cream though – sounds like a much easier version. Will have to try.

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    • I did do a wholemeal lot as well Choclette. I can’t remember the ratio now, but probably about 1/2 cup unprocessed bran to replace some of the flour. They worked fine with the cream. I’ll have to try it with the yogurt…

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  4. These sound and look easy and delicious.
    I have always rubbed the butter- but then I’m partial to butter.
    These sound much better for you- I’ll try them next time!
    Thanks!

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  5. It’s that simple?! I tried to make scones many years ago. It was so hard I could break a window with it. It had a lot more ingredients than this one. I’m gonna have to bookmark this recipe.

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  6. I love scones and never tire of finding new scone recipes though I am very partial to rubbing butter into flour just like my mum – I have made the lemonade scone recipe which was great so now I love the idea of doing a similar recipe but like Christine I don’t often have lemonade in the house – however I do often have soda water so maybe I could use that instead of water – will bookmark

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  7. You’re probably tired of this, but of course, we in the U.S. have different names for these – what you call scones, we call biscuits (I know, biscuits are cookies), which are almost always small and round (like the scones you’ve made here) and almost always plain. In the U.S., scones are usually bigger than biscuits, and usually not plain, but containing fruits or nuts, spices and flavorings – they also tend to be less light and airy, a characteristic of a good biscuit over here.

    Sorry – but some folks -like me- are fascinated by these cultural/language things.

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    • Doc, there is nothing else to it… Meet you half way.
      You bring a cookie, a scone and some baking soda bread and I’ll bring a biscuit, a scone and some damper, (all in the name of research.)

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