Thursday, 22 January 2015

Scones with Jam and Cream

Scones are my 'go to' dish for a quick morning tea, afternoon tea or supper. The size and type may vary but they always seems to be well received. Growing up, it was mostly date scones that were served in our house and always cut with a knife into rough square shapes. Still my favourite, although I do like a good savoury scone.

The traditional Devonshire tea of scones with jam and cream were very special, these ones have my just made plum jam.

I still enjoy a scone with butter and jam

or maybe something savoury such as these cheese and onion scones. Good for brunch or with hot soup for lunch.

Some Hints
The secret to a good scone is a soft dough and to not knead it.

It is better to have a slightly sticky dough than one that is dry. If a bit sticky use plenty of flour on the bench when kneading the dough

Turn the dough onto the bench, and knead about six to eight time until it just comes together.

Pat the dough out withyour hands until it is about two centimetres thick, never use a rolling pin.

A hot oven is essential.

Use some cream or sour cream in with the milk for a richer and more tender dough.

The flavour can be varied by adding ingredients to flour before making it into the dough.

 Smaller bitesized scones,  are better when you are assembling them for  tray that is to be passed around, even more so if topped with jam and cream.

2 tablespoons  butter, margarine or dairy blend
2 cups self raising flour
¼ teaspoon salt
1 cup (250ml) milk

Set oven at 220C
Rub butter into flour and salt, using fingertips or the food processor

Mix into a soft dough using most of the milk. Add a little more of the milk if required.

Turn onto a lightly floured board and knead for a short time, until smooth.

Roll out 2 cm thick and cut into 12 shapes using a 6 cm round cutter or a knife.

Arrange on oven tray and glaze tops with milk

Bake at 220 deg C for 5 minutes, turn oven down to 200 deg C minutes and bake a further 8 -10 or until golden brown. 

To test: sides of scone should be set and a scone will sound hollow if tapped on the bottom

Wrap in a clean teatowel and allow to cool or cool on cake rack.

To serve
break scones in half, butter or top with jam and cream.

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