I don’t know what it is about scones on a rainy day. Maybe it’s their British origins, where the grey drizzle makes you crave coziness. And what better way to be cosy and gaze outside than with a cup of tea and fresh oven baked scones?
Today was one of those days. The world transformed into an array of greys, and the mist in the distance almost looked like snow. I could picture myself back in England’s Peak District, with its impressive granite cliffs, grand manor houses, quaint pubs and of course its tea rooms.
Needing warmth and some cozy vibes, and nostalgic for my past British escapades, I turned on the oven.
Something so simple and easy, I don’t know why I don’t bake scones more often.
Scones Ingredients
-
- 2 cups self raising flour
- 2 tablespoons butter (approx. 28 grams)
- 1/4 teaspoon iodised table salt
- 1 cup milk
Method
Preparation
- Have a hot oven in readiness (220°C / 428°F)
- Grease an oven tray – Tip: spread a little butter across the tray followed by a thin layer of sifted flour
- Measure 1 cup of milk out ready (don’t pour in yet!)
- Pre-flour (sifted) chopping board or bench top
Time to bring it all together, and get messy
- Sift flour and salt together in a mixing bowl
- Rub butter in lightly with finger tips
- Pour cup of milk in all at once and quickly mix into a soft dough (yes with your hands)
- Turn dough onto the pre-floured board (or bench-top), knead lightly and quickly
- Press dough out to around two (2) centimetres thick (sprinkle flour on any sticky bits)
- Use a round cookie cutter or small drinking glass to cut out circles, place circles (touching) on oven tray
- Glaze with milk
- Bake in oven for eight (8) minutes
- Serve immediately with fresh whipped cream and jam.
Always serve and store in a tea towel. I have no idea why, but it’s what I was raised doing…
And of course enjoy!