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Old Fashioned Scones

By Hannah Doherty

       17/11/2016

Baking

Hints and Tips:

  • These scones are best eaten fresh and warm from the oven.

  • They can be kept for a maximum of two days in a sealed air-tight container.

  • This recipe freezes well, cool to room temperature, place in zip-lock bag and freeze for two months. 

Difficulty

medium

Serves

12

Time

10 mins prep

15 mins cook

Ingredients

  • 4 cups self-raising flour

  • 1 tablespoon caster sugar

  • 3/4 cup buttermilk (milk or sour milk works too)

  • 3/4 cup heavy pouring cream

  • 1 egg

  • 1 teaspoon extra milk for brushing on top

Method

  1. Preheat oven to 200°C.

  2. Line a baking tray with baking paper and set aside.

  3. Sift the flour into a bowl, add the sugar and then make a well in the centre.

  4. In a separate bowl, beat together the egg, milk and cream.

  5. Pour the liquid into the dry mixture whilst mixing with a butter knife (don't over mix!).

  6. Roll out the mixture gently and use scone cutters to cut out the scones. Place them close together on the baking paper and brush each scone lightly with milk.

  7. Bake for 15 minutes or until golden.

  8. Serve warm with jam and cream. 

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