Are you jam first cream second, or cream first and jam on top?
With scones, that is.
It’s one week away from the end of winter, and we’re enjoying 8 degrees, gail force winds, and a forecast of snow up in the mountains. It’s also a Sunday afternoon and raining outside, and I’m in the mood for some baking. Luckily, I managed to buy all the ingredients that I needed from the shops this morning – fresh butter, self raising flour, milk, cream and jam. And let’s be honest: my go-to scones recipe does not need a lot of ingredients. The key here is to use fresh ingredients. I tried making this a few weeks ago, but using flour and baking powder from my pantry, and somehow they failed to rise and the taste were just not right. Today’s batch were a million times better: these babies have a golden brown crispy outside, but buttery and fluffy inside. Not too crumbly, not too doughy.
Simple this recipe may be, but I know that I’m only 5 ingredients and 20 minutes away from warm, soft scones and happiness on a Sunday. Oh, and I’m jam first, cream on top kind of girl. 🙂
Best Sunday Scones
Recipe from Taste
3 cups self raising flour
150g cold butter, cut in cubes
1 cup cold milk
Whipped cream (or better, clotted cream) and jam of your choice
- Pre-heat the oven to 160C.
- In a bowel, mix the butter and flour together by using your fingers. “Press” the butter cubes into the flour until you reach a sand-like consistency.
- Create a well in the middle of the bowl, and pour the milk in. Using a small, blunt knife, mix the flour roughly into the milk.
- Sprinkle a bit of self raising flour on a flat surface. Place the flour and milk mixture on top.
- Roughly knead the dough together, but do not overwork the dough. Tip: instead of using a kneading technique, I “fold” the dough in itself around 5 times maximum. What you’re trying to achieve is a soft, slightly crumbly finish with layers thanks to the roughly mixed butter and the “folding” technique.
- Cut small rounds and place on a pre-floured baking sheet. Bake for 15 minutes.
- Serve with cream and your jam of choice. Enjoy!
It is baby season amongst my friends, and I love it.
I am surrounded by the most gorgeous, happiest babies and I am absolutely enjoying being the dedicated “Auntie” to not one, not two, not even three babies. Last count, there are about 7 little munchkins in our circle of friends, with one coming very very soon.
With kids means celebrations. Baby showers, births, christening, birthdays. Being around these munchkins literally makes me feel young inside and out – and I am loving it. In the current hostile climate that we live in, being around children shifts my mindset to that of simple happiness and innocence.
This Vanilla Cake with a Brownie Fudge Centre & Vanilla Ombre Cake Frosting was a request from my friends whose son was christened last month. Of course I had to go OTT with the brownie centre because I can, and my love affair with bunting topping hasn’t died down. Plus, I discovered this fantastic baker and cake topper maker from Etsy – Sugar Creations by Sera – who made the cute elephant topper in record time. Thank you Sera for your promptness & for helping me patch up poor little Dumbo who needed some minor surgery after losing a few pieces in transit.
I used this White Cake Recipe from my previous post – http://sugarlace.com/2014/06/white-cake-with-ombre-buttercream-double-row-bunting/.
The baby elephant topper from Sugar Creations by Sera.
And the remaining batter, I made into 12 cupcakes with vanilla buttercream frosting with animal toppings for the little ones.
We’re blessed with beautiful friends who are expecting some equally beautiful babies. I’m surrounded by amazing mothers and mums-to-be, while already being an “Auntie” to a few little kiddies. So this particular afternoon tea baby shower, I pulled out the cupcakes and the flowers and the organic softdrinks to cater for a few of our girlfriends and their little ones.
I was also ecstatic to have been given some Bionade bottled drinks, which went down really well for the ladies who are pregnant and breastfeeding. Since the drinks are non-alcoholic, organic, and really, really delicious, they were the perfect drinks to serve for our chosen “audience”.
Plus, I was running the Nike She Runs 10 km run that night, so alcohol was a definite no-no for me.
My favourite hands down are the Ginger Orange and the Lychee (ok, I’m a fan of lychee martinis, so this was a great alternative).
• 100% certified organic in both raw materials and production
• On average 60% lower in calories and sugar than other soft drinks
• Gluten free, vegan & vegetarian friendly
• Non-alcoholic – the perfect drink for kids and family
• Free from colourants, preservatives, artificial flavours or other nasties typically found in other brands on the market
• Delicious, refreshing and thirst quenching
• Available in 5 delicious flavours: Lychee, Elderberry, Herbs, Orange & Ginger AND the brand new Cola flavour being launched end of March.
Now that I’ve finished my run, I’m now thinking of maybe mixing the Lychee drink with some vodka and vermouth and make my own cocktail. Yes? Watch this space!
Thanks to Digivizer and Bionade for the amazing samples that I got to share with a bunch of pretty awesome girlfriends.