Apart from being absolutely delicious, what I love about scones is that they take no time at all to prepare! There are lots of scone recipes out there, most of which contain cream and most of which I find very rich and a bit heavy. This recipe is one I have been making since I was a kid. It's virtually foolproof. I even make it in a food processor and they still turn out well!
Fruit Scones
Recipe from The Australian Women's Weekly Original Cookbook, ACP 1977, p194
3 cups self-raising flour
1/4ts salt
1/4 cup sugar
60g cold butter, in chunks
1 cup milk
1 egg
1 cup sultanas or dried fruit of your choice (I used mixed fruit)
Preheat the oven to 270/250 degrees celsius fan-forced. Lightly grease a baking tray and set aside.
Sift the flour into a large bowl and rub the butter in using your fingertips. Stop when the mixture resembles rough breadcrumbs. Stir in the sultanas and sugar then add the beaten egg and most of the milk. Use a butter knife to bring the dough together, it should be soft and not too sticky.
Tip the dough out onto a floured surface and gently bring together, patting it out to approximately 2cm thick. Use a 5cm (2 inch) cutter to cut out rounds and place on prepared tray, leaving a centimetre or so between them. Gently press together the scraps and dough and repeat. Brush the tops with milk and bake for 12 to 15 minutes or until they are golden brown and smelling delicious.
Makes approx 12 depending on the size of your cutter.
These are also great to freeze for snacks. Scones do tend to dry out a little when frozen but if you don't overbake them, a quick zap in the microwave will freshen them up. A generous smear of butter also helps!
Sift the flour into a large bowl and rub the butter in using your fingertips. Stop when the mixture resembles rough breadcrumbs. Stir in the sultanas and sugar then add the beaten egg and most of the milk. Use a butter knife to bring the dough together, it should be soft and not too sticky.
Tip the dough out onto a floured surface and gently bring together, patting it out to approximately 2cm thick. Use a 5cm (2 inch) cutter to cut out rounds and place on prepared tray, leaving a centimetre or so between them. Gently press together the scraps and dough and repeat. Brush the tops with milk and bake for 12 to 15 minutes or until they are golden brown and smelling delicious.
Makes approx 12 depending on the size of your cutter.
These are also great to freeze for snacks. Scones do tend to dry out a little when frozen but if you don't overbake them, a quick zap in the microwave will freshen them up. A generous smear of butter also helps!
ooh YUM!! I'm going to make some of these today. thanks for the recipe!
ReplyDeletexo em
Hope you enjoy them as much as we did! Thanks for stopping by! :)
ReplyDelete