Scones with Jam and Cream
The season has turned over into Autumn and the weather has been pretty dreary here in Sydney this weekend. So my challenge was trying to find something I could make this weekend, without having to go out into the rain to go to the shops. Solution! Scones with jam and cream, an afternoon tea classic that’s quick and easy to make.
There are lots of different recipes out there for scones, some of which call for whipped cream in the mix?! I like this recipe because it is simple, and doesn’t mess too much with the basic ingredients. It reminds me of the kind of scone recipe that our grandmothers used to make, and therefore it’s how I like to make them too.
Recipe by Bill Grainger
– 1tbsp icing sugar
– 2 1/2 cups plain flour
– 1 1/2 tsp baking powder
– pinch of salt
– 1 cup milk
– 30gms melted butter
– Jam and whipped cream to serve
Preheat the oven to 220 degrees celcius. Sift icing sugar, flour, baking powder, and salt into a bowl. Add milk and butter and stir to combine with a knife. Make sure when you do this you use the knife in more of a cutting motion to mix, don’t be tempted to use the knife in a folding action. Once the mix has come together turn it out onto a floured surface and knead it quickly and very lightly.
Press out the dough to around 3cm thick, and cut out circles approx 5cms in diameter (use a glass that’s as close to this as you have). After each time you cut out the rounds, gather up the leftovers, pull it all together with a quick knead and continue cutting out more rounds until all the dough is used up. Place the rounds close together on a greased baking tray, and cook for 8-10mins until puffed and golden.
Serve the warm scones with strawberry jam, whipped cream and a cup of tea.