After never having much success with scone cooking I am happy to say that this recipe has never failed me. Quick to make too and no yucky rubbing in the butter with your finger tips…don’t be put off by the cream used in the recipe – there is no butter and the fat content is about the same anyway. Just face the fact that a scone isn’t supposed to be good for you!
The Ultimate Scone
3 cups self-raising flour
2 tsp baking powder
2 Tbs icing sugar
200mls thickened cream
125mls cold water
plain flour for dusting
jam and double cream for serving
Sift flour, baking powder and icing sugar into a large bowl. Add cream and water. Cut and fold the mixture with a spatula until it forms a ball.
Tip mixture onto a lightly floured bench. Knead lightly until mixture is just smooth and slightly springy. Do not overwork the mixture.
Press out to approximately 2cm thick. Cut into rounds using a scone cutter or dusted edge of a large glass.
Place scones close together on a baking paper lined tray. Bake in a 200 degree celsius ovenfor 15 minutes or until golden and cooked through.
Whilst warm, split and serve with double cream, fresh berries and/or your favourite jam.
