According to the Country Women’s Association, the perfect scones are all about practice and following the recipe perfectly.
I have never made these scones before and mine don’t look quite like the ones you see at the Royal Easter Show (I guess I need more practice) but they tasted pretty damn good. Comparing them to the Lemonade Scones I made yesterday (I think I’m going to get fat), both my husband and I thought they were a little bit better, although the Lemonade Scones are pretty good too.
I added a dash more (I think about a tablespoon) to the recipe as the mixture was a little crumbly so I think I ended up playing around with them a little too much.
I’m sure the CWA would be horrified to see that I just cut my scones into squares rather than using a cutter. To be honest, the round scone cutter was in the dishwasher and it was going so I decided to cut them into squares as my mum used to do with her scones (I don’t think I ever had a round scone growing up) and they turned out beautifully.
Traditionally CWA Scones are served with strawberry jam and Chantilly Cream, but with a fresh batch of Lemon Curd in the fridge I thought it was the perfect opportunity to pull out the pretty yellow cup, saucer and plate set of my mums. Any excuse really for Lemon Curd and a pretty plate.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
- 3 cups Self-raising flour
- 3/4 tspn baking powder
- 1 pinch salt
- 1/2 cup full cream milk at room temperature
- 1/2 cup cream at room temperature
Ingredients
|
|
- Preheat oven to 200C (or 180C for a fan-forced oven), and dust a flat surface with a little flour. Line a baking tray with baking paper or dust with a little flour
- Sift the flour, salt and baking powder together in a large bowl
- Add the milk and cream and combine with a butter knife. Don't over-work the mixture. Mix only until JUST combined
- Tip out onto the floured surface. Knead gently until smooth but again, don't overwork it.
- Shape into a rectangle approximately 2-3cm thick (or cut circles with a scone cutter). If you use a circle cutter, knead the remaining mixture together and cut some more scones
- Carefully separate the scones and place on the baking tray. Bake for 10-15 minutes or until just brown on the top.
- Allow to cool slightly before serving with Strawberry jam and Chantilly Cream or Lemon Curd and Chantilly Cream
If, like me, you've forgotten to warm the milk and cream to room temperature before making the scones, simply warm them in the microwave for 30 seconds.
If you liked this, you may also like
https://nanainyourpocket.com/recipe/raspberry-macarons-with-white-chocolate-ganache/
This recipe makes lovely fluffy scones, and so easy!. Thank you for sharing 🙂
My pleasure – I’m glad you enjoyed them
You’re very welcome. This is my mum’s recipe so very close to my heart.
This is by far my favourite scone recipe. I’m glad you liked it
Going to try your recipe – i’m learning to cook at a late age & have been trying to cook scones from You Tube recipes – but I finally woke up the Americans nearly all use plain flour & baking powder – so they are more like ” biscuits ” – or else I just can’t cook
Let me know how they go. I’m currently teaching my husband to cook. Now that he has retired he is looking for new things to learn and try. I think this is a great recipe to start with – just don’t mix it too much. If you play around with it, trying to get it perfect your scones will be more like rock cakes. Post a picture here – I’d love to see how they turn out.
I think I must have done something wrong – they were super crumbly and didn’t hold together well.it seemed to want more liquid.
Hi Rebecca, I’m sorry they didn’t turn out as planned – that’s always disappointing. I have never had an issue with this recipe and I have been using it for years. It may have had something to do with how you measured your ingredients. Using cup measurements can sometimes yield unpredictable results unless you measure in a certain way. I always make sure to spoon the flour, etc. into the measuring cups until it is overflowing (don’t pack down) and then with the straight side of a knife blade, scrape off the excess back into the canister. This way, you get exactly a cup measure. If the mixture is still dry, you can add a little more milk, but just be careful not to over-mix, or you will have a tough scone. Let me know if you try them again how they go.
Mine were also super crumbly…couldn’t get the mixture to stick together enough to actually knead it. Measured everything perfectly so not sure what went wrong.
Thank you
You’re welcome.
what is cahantilly cream and lemon curd ?.
Hi James. Chantilly cream is simply whipped cream with a bit of vanilla and a little sugar in it. It’s used a lot for desserts. Lemon curd is also called lemon butter. It is a ‘spread’ made using lemon juice, egg yolks, sugar and butter. It’s delicious as a spread on toast, in desserts or over ice-cream. I have recipes on my blog for both if you’d like to check them out.