They say that the way to a man’s heart is through his stomach. I’m not sure that’s all it takes but certainly for my husband I’m sure it was part of the equation.
My mum’s scones really made an impression on him and in his early 20’s he could put away almost a whole batch by himself. Having just turned 60, he no longer could eat his way through that many scones but he certainly still loves them, especially with strawberry jam and a big dollop of Chantilly Cream.
Valentines Day just wouldn’t pack the same punch without a batch of these easy to make little parcels of delishiousness.
This scone recipe is one my mum, her mum, and probably her mum used and was always a hit. Traditional Scones are buttery and golden. To get the best result just throw them together – no over-mixing or your scones will be tough.
My mum always mixed these quickly with a knife until they were barely mixed. You should still see a bit of flour in the mixture and they always turned out brilliantly.
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Scones
|
- 3 cups Self-raising flour
- 1 pinch salt
- 100 g butter cubed
- 1-1/4 cups milk
- a little extra milk
- jam and Chantilly Cream to serve
Ingredients
|
|
- Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl
- Using your fingertips, rub butter into flour until mixture resembles breadcrumbs
- Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required.
- Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
- Pat dough into a 3cm-thick round (or rectangle if you are making square scones). Using a 5cm (diameter) round cutter (optional), cut out as many scones as you can. To be honest, if I'm making these for myself, I don't bother cutting them into circles - I simply cut the mixture into squares using a butter knife and make square scones. If you are making circular scones, press remaining dough together and cut out more scones.
- Place scones onto prepared baking tray, 1cm apart. with a pastry brush, 'paint' the tops of the scones with a little of the extra milk. This will help the browning of the tops of the scones. Bake for 20 to 25 minutes or until golden.
- Transfer to a wire rack. Serve warm with jam and Chantilly Cream.
If you have any leftovers, these can be eaten cold or warmed a little in the microwave before eating (I never have leftovers). They also freeze well so they make great lunchbox treats or to take to work.
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This is exactly the way my mum taught me to make scones! We don’t use cutters, either – we cut them exactly as you do. They’re the best scones ever.
I don’t think my mum ever owned a scone cutter and the scones never really lasted long enough for anyone to even notice what shape they were – it just didn’t seam to matter. This is the way my mum made them and her mum as well.
Did this only make 8 scones as shown in photo or dose it make 12
This recipe made 8 but with grown children I like to make them big. If you’re making regular sized scones, it would make 12
This recipe makes 12. My hubby likes them big though so I usually only cut them into 8
Hi Angela. My husband likes BIG scones so I cut the mixture into 8 but for most people, you can cut it into 12
They certainly are. Super easy and never really last long enough to have to put them in the fridge.
They certainly are. My mum used to make them for my now husband when we first started going out together. Back then he could polish nearly a whole batch himself – not so much any more. lol