This one is for the people who say they can’t make scones… Scones are so easy! And they’re a perfect family picnic staple that should be celebrated with the warming weather. Actually, they’re equally delicious in winter! Scones are a year-round winner.
Flour. Butter. Milk. That’s all you need. But they’re also fantastically paired with home made jam and whipped cream.
This scone recipe has no need for kneading and can be made with ingredients that you should already have on hand. These scones are quick to whip up, not full of sugar like other treats and are a real crowd pleaser. It’s hard to say no when a fresh scone is offered.
The simplicity of this recipe means that the finished scone is a bit ‘rustic’. But, I figure, they look more home made and still taste absolutely delicious covered in jam so who cares? It’s all about what’s on the inside, right? Don’t read a book by it’s cover as they say.
Let’s talk ingredients..
Although these scones do use white flour, I’ve omitted sugar due to the fact that they really don’t need it, and it makes this treat feel a little less naughty. Paired with home made jam, you really can indulge in this treat without the need for a heap of sugar (if you want). What’s that quote?… “everything in moderation” 😉
The use of self-raising flour further minimises the number of ingredients in this recipe. However, for those who only have plain flour in their cupboard, simply add some Baking Powder and off you go (3 teaspoons for this recipe).
Adding in a little vanilla extract is a simple flavour play that I enjoy. Completely optional for this recipe if you don’t like vanilla.
I’ve also opted for unsalted butter. I think we have enough salt in our diets already in Australia, but that’s just my opinion..
Grab the butter straight out of the fridge and GRATE it in to the flour. This means you don’t need to bother with the usual process of rubbing globs of butter in to the flour. Instead, mix the grated butter through the flour to coat it and leave it in it’s grated form throughout the flour mixture. This ensures you have little pockets of butter when cooking and creates an airy, fluffy scone.
As always, scones are best consumed the day they are made. They don’t last long in our household. I’m glad about that because I have a real weakness for whipped cream. I only make scones every now and then for that reason alone! But I do love to bake them. The smell of freshly baked scones through the house is wonderful.
I’m really looking forward to the weather warming up this Spring so that we can finally start to entertain guests with delicious food. With restrictions here in Victoria, more and more people will be utilising parks for social gatherings. Being outside and enjoying the fresh air is such a great way to lift your spirits… pair that with these scones and you’ll be a winner in your social bubble 😉
Scones
Prep: 5 minutes Cook: 25 mins
Ingredients
3 cups self-raising flour
85g unsalted butter, cold
1 cup milk, plus extra for brushing
1 tsp vanilla extract
Method
Pre-heat oven to 200C and line a baking tray with baking paper
Place flour in to a mixing bowl
Grate the cold butter in to the flour mixture, stopping occasionally to mix it through the flour to coat it
Pour in the milk and vanilla extract and stir to combine well. You can use your hands if you would like here as it incorporates the mix better. If the mix is too dry, add an extra teaspoon of milk
Scoop out a ball of mixture approx the size of your hand and gently work in to a ball. You should get 7-8 out of the mixture if you like your scones large. You can easily make more if you like smaller scones. Place each on your prepared baking tray.
Brush the scones with milk before placing in the oven for 20-25 minutes until golden on top and cooked through.
Serve with jam and cream. This step is optional but highly recommended.
Let me know if you’re one of those people who was a non-scone-baker and have now been converted!
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