Synchronicity was at play this week. Some super meaningful events all collided.
Firstly, 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.
I’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).
Apparently 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?
- 2 1/2 cups SRF
- 1 tbspn icing sugar
- 1/2 cup cream
- 1 cup milk
- Pre-heat oven to 220*C.
- Sift together flour and icing sugar.
- Add cream and milk.
- Mix together to form a dough, if it’s a little sticky add a bit more flour.
- Flatten to about 2 cm thick and use cookie cutter or drinking glass to cut your preferred sized circles.
- Place on tray gently touching.
- 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.
- Pull apart while still warm and wrap in a tea towel.
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!
These scones are wonderful. I’d love to know if you give them a go.
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! 🙂
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.
Why don’t they like the scones to be close together? I love baking them like that so they lift each other. Yum!
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!
Great looking scones, Clare. I like to put my scones close together too so that the edges stay soft rather than drying out. I love scones made with cream xx
These are really great scones! Yeah I like the soft bits when they are pushed close together.
Hi Clare, I bake my scones apart but yours sure look lovely all nestled together.
Thanks Glenda.
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! 🙂
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.
They look like the perfect scone… And don’t you love it when everything comes together in perfect alignment! Liz x
Love when everything works together.
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!
These are so light and fluffy!
Fabulous scones recipe!
🙂 Mandy xo
Thanks Mandy!
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.
Yep, these are super easy!
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.
Thanks Helga! Hope you enjoy them.
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!
They really were delicious!
G’day! These look terrific and I can smell them from here! YUM!
Thanks for sharing as part of Celia’s International Scone Week too!
Cheers! Joanne
Thanks Joanne, they were delicious.
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.
I’ve never tried baking in a round Anne, but I’d love too.
These look amazing. I cannot wait to try them. Also going to look through your blog looks great!
I’d love to know if you give them a go Lori.
Oooh, a scone recipe without rubbing butter into the flour! And no stirring with a knife. Must give these a go!
I’d love to know if you give them a go. I really do love this recipe.
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
Thanks so much Lacie. Those scones are brilliant aren’t they!