Scones, jam and cream remind me of country Australia. A steaming hot cup of tea served in the morning or afternoon with freshly made scones; raspberry, blackberry or strawberry jam and lashings of cream.
Last week at work we needed to cover a shift or two in the kitchen and our server Jess stepped up to the plate. Now Jess being a country girl from Victoria knew her way around a kitchen and I had a feeling she wouldn't let us down. I was delighted when I rocked up to work and found she had rang her mum for the family's fabulous scone recipe because she couldn't find my muffin recipe (could of had something to do with the fact that I store it in my head).
Our customers didn't realize the treat they were in for, Jess's grandma's recipe is one to turn to every time you want to whip up a batch of scones and when paired with homemade jam you just can't go wrong.
The dough is a lot wetter than I am use to but the end result is a delicious moist, fluffy scone. After tasting Jess's batch at work I decided to bring the recipe home and see if my boys would enjoy an afternoon treat. To prove to you these were a huge success I have decided pictures speak louder than words...
The first bite......yummmm
By the look on his face I was wondering if he was enjoying the scone?
Hang on, he has thrown his head back for full shoveling action
Yep a clear favorite, the scone was devoured in under ten seconds with only fingers to lick as an end result. I always knew he'd use those cheeks for storing food!
Awesome scones, a big thanks to Jess and her Gran for sharing. I'll now be popping this one into my battered and well flipped through recipe book for years to come.
Jess's Grandma's Scone Recipe
2 cups self raising flour
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup cream
Preheat oven to 200°C (400).
In a medium bowl combine all dry ingredients and set aside.
In a large measuring jug combine all wet ingredients and whisk lightly to combine (I do this with a fork).
With a gentle touch add wet ingredients to dry and cut with a blunt knife to combine.
Once combined (at this stage it will look lumpy and wet but that is good), lightly flour your bench and turn out mixture onto floured surface.
Gently knead to form dough, lightly flatten into a disc shape and cut out scones.
Place scones onto a lightly floured tray, brush tops with a little milk and pop in the oven for ten minutes.
Remove from oven, let stand for 5 minutes then serve warm
Note: The secret to really light and fluffy scones is in the mixing, a very gentle touch and minimal handling will get you fabulous scones every time.