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).
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.