Rich Tea Scones

"These are absolutely the best for a Saturday afternoon tea-time treat! Serve with a good jam or preserve topped with whipped cream or just plain with a little butter."
 
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Ready In:
22mins
Ingredients:
7
Serves:
16
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ingredients

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directions

  • Sift dry ingredients together.
  • Using your fingers, rub soft butter into flour mixture until fine crumb stage is reached.
  • Break eggs into 250 ml measuring cup and top with milk to make 250 ml.
  • Mix together.
  • Work egg mixture into dry ingredients to form a soft but not sticky dough.
  • If dough is too dry add a tsp of water at a time til the right consistency is produced.
  • Lightly pat dough into a square and cut into 16 equal parts.
  • Place on greased baking sheet and bake at 230C for 12- 15 minutes.

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RECIPE SUBMITTED BY

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
 
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