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!
One of the most indulgent pastimes my sisters and I enjoy is tea time. The three of us fancy the art of anything related to tea: we all have a wide collection of tea sets, we passionately drink tea, and absolutely love the concept of high tea. Throw in some delicious baked creations, classical Baroque or Beethoven music, and random conversations ranging from our favourite Henry VIII wife to researching Princess Marie-Chantal’s latest interview.
Thanks to Bakers Delight and Sarah from Keep Left, I was given the opportunity to try out some Bakers Delight scones. They were also generous in including in the package 3 things that made my heart sing: Nature’s Cuppa Organic English Breakfast tea, Gourmet magazine and an absolutely gorgeous Christina Re tea cup and saucer set.
All I had to do was whipped some cream, get some nice St Dalfour jam, pick the weekend when my sisters are here from Canberra, and set out my tea pot, cake stand and extra tea cups and saucers. Oh, and warm up the lovely berries and white chocolate and original scones.
High tea is served, my dears.
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!