I don't think scones are a summer or a winter treat, they are one of those wonderful, easy recipes that can be whipped up at anytime of the year for just about any type of reason, or no reason at all.
We have just got back from a glorious two-week holiday at the beach in Victoria where we ate like kings for breakfast, lunch, afternoon tea, pre-dinner nibbles, dinner and dessert EVERY DAY!
I am not going to beat myself up about the extra 5 kg I have hanging around my waist because a lot of yummy food was consumed over these Christmas holidays and that also means wonderful memories, so beating myself up about 6 courses a day really doesn't make for good memories.......it just means I need to blow the dust of my trainers!
Anyway, we arrived home from holidays and after the usual b'fast and lunch, 3pm rolled around to cries from the family of 'what's to eat??' We were all still in holiday mode and weren't quite ready to go cold turkey (meaning 3 meals a day) this week, so I went for something that I could whip up in a matter of minutes and be ready to eat with our cups of tea at 3.30pm.
I have blogged about these scones before, when first introduced to this recipe. The recipe comes from a friend of mine who use to work with me a few years ago. Jess grew up in country Victoria and often talked of the food she missed from home. I can't remember how it came up in conversation but scones were the topic and, of course, it went down the road of 'who has the best scone recipe'.
When Jess came into work with her gran's recipe and a batch of her scones, it was declared they were the best ever!
The texture is so short, rich and delicious I dare anyone to disagree.
If you do go ahead and give it a go then there are a couple of things you must take into consideration
- the mixture is very wet but DO NOT mix it with a wooden spoon, always cut through it with a butter knife until it just starts to form a dough
- knead it lightly with floured hands so it doesn't stick to you
-bake it as a 'loaf' shape and make your cutting markings with a floured butter knife so it is easy to separate when hot.
Just a few tips but if you get it right then you'll have a little bit of country Victoria in your kitchen. Click on the link and it will take you back a few years when I first published this recipe.