Scone Recipe (C.w.a.)

Submitted by Tisme

"I believe this is the recipe that the Country Womens Association used at the Royal Melbourne Show. Light and fluffy.this one is a no brainer! Served with cream and jam.......ooohhhhhhhh so very yummy! High Tea anyone?"

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 36 scones

ingredients

• 750 g self raising flour (6 cups)
• 1 teaspoon salt
• 250 ml cream (1 cup)
• 500 ml milk (approx)

directions

1. Sift flour and salt really well together.
2. Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
3. Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
4. Bake in an oven set at 220C for 8 to 10 minutes.

Reviews

[Baby Kato]

These nice scones were quick and easy to make. I made exactly as written and scaled the recipe down making them for myself, I got 4 scones. They were perfect served with orange honey butter and spanish hot chocolate. Thank you for sharing your recipe Tisme.

 

[Lalaloula]

Mmm, great scones. These were so easy and quick to make and came out so fluffy, tall and perfect. YUM! Loved the taste of these, too. I added a tbs or so of sugar to the dough, but other than that stuck to your recipe.<br/>I scaled the recipe down to make 9 scones, but somehow I ended up with only 4 scones. Not to worry, I could improvise some more dough to make up for that.<br/>THANK YOU SO MUCH for sharing a real keeper with us, Tis!<br/>Made and reviewed for Make My Recipe August 2011.

 

[I'mPat]

I scaled this back for 12 but got 8 but I used my large scone cutter and they also took about 12 minutes to cook (the picture doesn't do them justice as they were in fact a nice golden colour) and the texture is soft a crumbly and made for a great afternoon tea with a touch of butter, strawberry jam (sugar free) and whipped cream, thank you Tisme made for Make My Recipe - Edition 14.