I always like to make breakfast for my sisters and this is our favorite (after a hot fry up maybe). Devonshire tea is easy to get in Australia, scones with jam and cream and a cuppa, but it’s so simple to make your own. Scone recipes are different in different places, but real scones- English scones, are really easy to make and they make the most lovely breakfast (/afternoon tea) imaginable.
(Kelly’s batch! Nice work Poots)
- 2 c self raising flour (you can add 2 tsp of baking powder to plain flour if you don’t have self raising)
- 60g (2oz) cold butter
- pinch of salt
- 3/4 c milk
- Whipped or clotted cream and jam to serve
Preheat the oven to 180ºC (350ºF)
Place the flour and salt into a bowl. Cut the butter into small chunks and then rub it into the flour with your fingertips- this sounds like it might be time consuming, but it really isn’t. Rub until the mixture looks like fine breadcrumbs and then add the milk. Mix until you make a firm dough and then knead a little to smooth the wrinkles out.
Roll out the dough on a floured surface to about 3cm thick (about an inch) then with a scone cutter- or a small glass or cup (about 6 or 7cm diameter that’s 2.5 in), cut out as many circles as you can, then roll the dough into a ball and repeat until all the dough is gone. Place these onto a greased baking tray and pop in the oven for about 12-15 min, until they have risen and just started to turn gold.
I’m afraid you must eat these with jam and cream. You may use any kind of jam/jelly you like, and I don’t eat cream on any other occasion, but jam goes first then cream and we highly recommend a strong black tea to go with them.
PS Lemonade scones are very popular right now- we think that it’s a tiny bit sacrilegious, but if you’re keen on a sweet scone, just substitute lemonade for the milk. Let us know…
