Every now and then, especially during winter, my mum would whip up a batch of scones and we would devour them with strawberry jam and generous globs of cream.
I remember when I was old enough to be allowed to rub the flour and the butter together with the tips of my fingers, and how proud I was when it became crumbly, and ready for the milk.
Following mum's tradition, scones are a fairly regular occurrence at our place, and are still yet to lose their appeal. There is not much that beats a homemade scone.
The first, my never-fail lemonade quick scone recipe. I have been baking these for years. So quick and easy.
The second, a thermomix recipe I found today that makes super fluffy, light scones as quick as a wink. It's the first time I've used my thermie for scones and I was super happy with how they turned out!
Take your pick, and enjoy an afternoon tea in the last few days of winter sunshine like we did!
3 cups self-raising flour
1 cup cream
1 cup lemonade
milk for brushing
1. Preheat oven to 220C. Grease or line your scone tray. Sift flour into a large bowl. Make a well in the centre of the flour and pour in the cream and lemonade.
2. Using a bread and butter knife, mix quickly to a soft, sticky dough. Don't over-mix.
Knead lightly on a floured surface. Press it out to about 2cm thick.
3. Cut into rounds using a floured cutter. Place them close together on your tray. Brush the tops with milk, bake for 10-12 minutes until they sound hollow when tapped.
450-500g(ish) self-raising flour
2 tbsp sugar
Preheat oven to 200.
Put all ingredients in the thermomix and mix for 2 sec speed 5. Knead on interval speed until it comes together to form a (fairly sticky) dough (not long, 10 seconds-ish). As above, press out on a floured surface and cut rounds. Place them close together on your tray, brush tops with milk and bake 10-12 minutes or until risen and golden.
My scone tips:
Handle the dough as little as possible. They'll loose their fluffiness if they're overhanded.
Dip your cutter in flour. If you don't have a scone cutter, use a butter knife and make small squares instead, I did this for years before I finally got around to buying a round scone cutter.
The oven has to be HOT, make sure it's preheated thoroughly or your scones will be a little bit undercooked on the inside.
Jam, then cream. Or lashings of butter when they're straight from the oven.
Thermomix recipe found (and slightly adapted) from here.