Recipe: Scones


It felt great to be back in the kitchen this week. Christmas baking was so much fun but it took up a lot of time and energy. Baking is an activity that always relaxes me, most likely because I know what i’m doing. Decorating is a whole other ball game. I’m still learning how to pipe and use fondant which can get quite frustrating. The lack of confidence in decorating is something I’m working on but until then I have a world of baking to explore. And one day, fingers crossed, I’ll be an expert with the pipping bag.
For a work meeting someone organised scones as morning tea and I remembered about this old recipe. This recipe was inspired by scones that I had one a farm on the Topdeck tour of New Zealand’s South Island.

To this day they are the best scones I’ve eaten. The scones use cream instead of butter, it makes sense but I had never seen  them made this way before. The only other way I knew people make scones was using lemonade. I find these scones to be much lighter than the regular kind – almost like eating a cloud. Which is presumably how I manage to devour so many. 
  • 455 grams self raising flour
  • 1 cup cream
  • 1 cup milk
  • salt
  • Jam and cream to serve (Tip: I always put a dash of vanilla essence in Munich whipped cream) 
1. Preheat the oven to 180 degrees fan forced.
2. Shift flour into a large mixing bowl. Add a pinch of salt.
3. Mix the wet ingredients into the flour until combined. Not worry that the mixture is wet, it should be sticky.

4. Divide the mixture into small balls (about the size of golf ball) and space the scones 1cm apart. To make life a bit easier dust your hands in flour each time you grab dough to mould the scone. 

5. Bake for 8-12minutes or until golden. Serve with jam, cream or butter.