Scones

scones with jam and creamSynchronicity was at play this week.  Some super meaningful events all collided.

scone doughFirstly, and most importantly it’s the 4th International Scone Week, secondly, I need to cook/bake/create something to a beautiful friend’s Blessingway and thirdly, without knowing about International Scone Week, J told me to bake scones.  So it was meant to be.

cooked sconesI’ve made these scones for so many different celebrations and events, many an afternoon tea, I even baked them up for my house mates when I spent my first winter season living at Falls Creek.  The recipe is my grandmas, with a slight tweaking (this is also her recipe).

scones wrappedApparently the CWA don’t think scones should be baked close together but I like the rise the get when you do, so I do it.

Don’t forget to check out the other scones joining it at Fig Jam and Lime Cordial.  Do you have a tried and true favourite for taking to a party?

scones

Scones
Author: Clare Reilly
Ingredients
  • 2 1/2 cups SRF
  • 1 tbspn icing sugar
  • 1/2 cup cream
  • 1 cup milk
Instructions
  1. Pre-heat oven to 220*C.
  2. Sift together flour and icing sugar.
  3. Add cream and milk.
  4. Mix together to form a dough, if it’s a little sticky add a bit more flour.
  5. Flatten to about 2 cm thick and use cookie cutter or drinking glass to cut your preferred sized circles.
  6. Place on tray gently touching.
  7. Cook for 12-15 mins, until browned on top and if you need pull one scone off the rest to check if the inside is cooked.
  8. Pull apart while still warm and wrap in a tea towel.

 

Join the Conversation

34 Comments

  1. Ooh I might try this one. I tried making scones recently but I’m not good at details when baking and yeah, knowing the difference between a tablespoon and a teaspoon helps haha. They were edible, just didn’t rise much!

    Like

  2. Your scones look so beautiful. I didn’t know that the CWA frowned upon scones being baked close together. That is the way I have always done it – I guess I learned it from my mum. I love how it makes them rise and also the soft spots where they are torn apart – I heartily approve of your scones nestled close together! 🙂

    Like

    1. Johanna, I may be incorrect about the CWA but I saw it on River Cottage Australia , but that’s how I’ve always done it and that’s how I will continue to do it.

      Like

    1. I’m not sure Claire, and I may be incorrect but I saw it on Australian River Cottage and was shocked. I think they must be baked close together!

      Like

  3. Don’t they rise heaps more if they’re baked together? I bake them both ways – but I do like the soft sides when they’re baked next to each other. Your scones are beautiful, Clare! 🙂

    Like

    1. They do seem to rise a lot more when nestled together. I’ve never baked them apart, I must give it a go one of these days.

      Like

  4. They look beautiful – so light and fluffy. I”ve never baked mine close together like that but love the idea of the soft sides so will definitely be trying this out next time!

    Like

  5. These look so easy to make and none of that rubbing butter in my fingers stuff. I can’t wait to give these a try. I’ve been in the mood for scones with jam and cream since Celia started this scone thing.

    Like

  6. I have looked at all the scone bake off pics and recipes and your one gets my vote….the family is in for a treat today. Thank you.

    Like

  7. These look like perfection. Simple and lovely. The recipe actually looks very similar to my old favourite scone recipe from when I could eat wheat. Love those simple, authentic foods. Beautifully presented, too!

    Like

  8. I like the soft sides when they’re cooked together, though usually bake in a round that’s cut into wedges because it’s quicker. Yours look delicious.

    Like

  9. I just made these! They are so easy and so light! Not dense or heavy.
    Thank you!
    I just found your blog after reading about an article online on The Daily Mail.
    I’ve really enjoyed reading your blog this morning and excited to try lots of other recipes.
    Lacie xx

    Like

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: