It’s officially the last day of autumn here in the land down under, and what better way than to wake up on a Sunday morning to the smell of freshly baked scones and a lovely tea set by the breakfast table?
It’s cold and dreary outside, with just a hint of sunshine peeking through the clouds, and yet inside my oven hasn’t even had time to cool down before I turn it up a notch and start baking again.
This lazy, Sunday morning, I woke up feeling refreshed and recovered from one of the worst cold bouts I’ve had for a long time. I did go to the gym yesterday morning, I did struggle on the first half of Body Attack, but I’m glad I went because it just made me feel so much better afterwards. Nose is clear, headache and fever gone, and I’ve started planning things on my social calendar once again (I had to cancel alot of meet ups with friends because I didn’t want to infect them with my germs).
Tomorrow, it will be June. It will be the start of another long, cold Sydney winter. I have yet to take the heater and the wool coats out of their storage slumber, but today… today will be spent eating scones in my loved china, catching up on friends’ emails, and literally doing nothing except to relax.
Recipe adapted from Taste.com.au
Makes approximately 12 scones
3 cups self raising flour
100g butter, cold and cut into cubes
1 – 1 1/4 cups milk
- Preheat oven to 200 deg C. Flour workspace and flat cookie tray.
- Place the self raising flour and butter in a bowl. “Rub” the butter on to the flour until it resembles bread crumbs.
- Make a well in the centre and pour milk. Using a blunt knife or a palette knife, fold in the flour and butter crumbs into the milk until it becomes dough-like.
- Transfer the dough on to the floured workspaces. Knead the dough once or twice only. Do not overknead, otherwise the scones will turn out tough and chewy.
- Roll dough neither a thick nor thin (approx 2 cm thick). Use a round cutter to make dough rounds. Place on to floured cookie tray.
- Bake for 20 minutes. Serve with whipped cream and your favourite jam. Enjoy!