Sunday, July 4, 2010


Afternoon tea anyone?

Who doesn't like a freshly made scone?! :D
.. served with your favourite jam + whipped cream?

Mmm.. :)

The last time I had scones and jam, were a few weeks ago. And recently on Masterchef Australia, they had a Country Women's Association challenge where they had to make scones along with jam, lamingtons, Neapolitan and fruit cakes. Which made me want some scones! Not their scones though, being rock hard and all. :P But I do remember when I first made scones.. they were overworked and turned out just like contestant Aaron's. So I understand completely. There's a first time for everything.. :) and some of you might even remember the first gingerbread men I ever made too.. *cough*bicarbsodaoverload*cough*. Ah.. memories ey? :P

Basic scones
Makes about 24 (which would fit on an extra large baking tray, not an average one)

700g self raising flour
15g caster sugar
55g cold butter, diced
360g cold milk
140g cold water

Preheat oven to 200C.

In a large bowl, sift flour and sugar.
Rub in butter.

Make a well and pour in milk.
Using a knife, cut the mixture to allow some of the milk to absorb.
Add in water slowly until mixture does not look too dry nor too soggy.

Combine and knead dough lightly on floured surface.
Press dough out gently to about 1.5cm thickness.
Cut using floured circular cutters of about 4-5cm diameter.

Place onto a lined baking tray, with each scone right next to the other.

Brush the tops with some milk.

Bake for about 18-20mins or until cooked and golden brown on top.

Remove from oven and allow to cool.

Serve warm with some yummy jam! When served immediately, you get the crisp base and soft texture of the warm insides. Mmm..

It's best with fresh whipped cream and jam, but I don't have whipped cream on hand. (Plus, it's healthier without it!)

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