I am a traditional girl, when it comes to scones. I only ever make the one recipe. Any attempt at a new recipe doesn’t seem to excite anyone so I just stick to the reliable one.
Who can resist a lovely fresh scone still warm from the oven? All good intentions seem to disappear. And why not? We deserve treats now and again.
Scones are great to share with friends or family. They make guests feel welcomed. Sharing and eating them with a cuppa is a great time for conversation.
Scones have been a tradition at our family gatherings with fond memories of those shared years ago.
The recipe I use is a very old one adapted from “The Commonsense Cookery Book” printed well before the ‘food revolution’.
Scones
2 cups self-raising flour
1/4 tsp salt
50 gms butter
1 cup milk
( Use fresh flour for the best results.)
Pre-heat oven to 200c fan forced, a little higher for other ovens.
Grease and lightly flour a shallow, round cake tin. (The scones will rise better when close together.)
Sift flour and salt together.
Rub butter into flour with fingertips.
Pour in most of the milk (3/4) and mix lightly. Add a little more milk if mixture is too dry. Keep some of the milk to glaze scones. Avoid making the batter too wet.
Place on a floured board and dust lightly with flour if too wet.
Knead lightly and quickly.
Roll very gently only a couple of times to achieve a uniform thickness, 2-3cms.
Use a round cutter to cut scones.
Lightly brush with remaining milk.
Place in pan close together but not squashed.
Cook without delay about 10 mins.
Turn out onto a wire rack, cover with a tea towel after cooling for a few minutes.
Enjoy!
Check out more scones at Celia’s blog.
These look wonderful- no sugar at all in the recipe?
I love the rise- they look so light!
Thanks Heidi, I have always made scones this way and have never used egg or sugar. The jam on top seems to provide enough sweetness. I must say they baked extra well this time. I did place the pan on an oven slide in the oven so maybe that helped.
Those look really nice, and easy!
Beautiful, too. 🙂
Bonnie
http://www.recipeshappen.com
http://www.facebook.com/recipeshappen
Thanks Bonnie, they tasted great as well. I think the best way to make scones is to have plenty of practice!
My husband said this is the best scones he ever had.
Thank you for the great recipe.
Eri
http://cookwitheri.blogspot.com.au/2012/02/mother-in-laws-carrot-cake.html
That is great to hear. I’m very pleased that you enjoyed them.
I’ve been following the Scone round-up and these look so pretty! Glad to found a new blogger:)
Those look fantastic. So much rise and a flaky look to them. Flaky might not be the right word – light and airy might be a better choice. Do you think I would have the same result if I didn’t go through the process of cutting them out in rounds – just put on a pan and cut into wedges?
Emily, I’m sure they would work just as well as wedges.
Hi Christine, Your scones love very more-ish!