I’m sure I’ve shared my scone recipe before, but I’ll do it again. I made these for afternoon tea on the weekend. It had been a warm sunny morning, but by the afternoon it was cold, with dark rain clouds looming. Monte was working on his latest project (details to come), and I thought: ‘my spunky, hardworking man needs some warm afternoon tea!’ so I made these:
Do they not look delicious (if I do say so myself!)?
2 cups SRF
50g/2 Tbsp butter (softened)
Crumb butter into flour. Mix in milk. Turn dough onto lightly floured board and knead gently. Pat dough into flat shape, about 1 inch high. Cut with scone cutter.
I used my grandmother’s scone cutter. It must be 80 years old. Scones remind me of my (paternal) grandmother, Yvonne. She always smiled.
Brush scones with milk. Place on prepared oven tray.
Ok, that’s pretty standard. I’ve found that the temperature of my oven has a lot to do with how well scones turn out. So my Esse oven was on ‘very hot’ and the fire was really going strong. The temp was probably high 200s. My scones baked for 9 minutes. You know they’re ready when they have risen a lot and look like you could break them in half really easily.
We served our scones hot, with butter and homemade blackberry jam. They were awesome. Nanna would’ve liked to come for afternoon tea, I think.