Scones with scrumptious cream

This recipe makes, depending on your scone size, over 80 good size scones or 100 petite scones. Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat!

I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple. Have a go at the cream – I get asked for it a lot!!

Ingredients for scones

125 g butter

5 1/2 cups self-raising flour

5 tbs caster sugar

3 cups buttermilk

3 tbs milk for brushing

 

Ingredients for scrumptious cream

250ml thickened cream

1 cup icing powder

2 tsp vanilla pod scrapings

 

Method for the scrumptious cream

Combine the cream, icing powder and vanilla in a bowl and blend with an electric mixer on medium speed until thick and lovely. Taste your cream, and if you’d like a little more vanilla do add it!

 

Method for the scones

Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife or on low in your electric mixer bowl. Once combined, portion it up into thirds and knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tins close to each other so they are all touching. Brush with a little milk and bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown.

These can be easily made ahead of time as they freeze well. I love to serve them with my scrumptious cream and jam.

 

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wholemeal scones

These are fabulous for breakfast, brunch, afternoon tea, a midnight snack…. Pretty much all the time!! They are quite filling so one is enough per person if you are catering with other dishes. Opt out of the raw sugar if you like, or the wholemeal flour can be replaced with white if you’d prefer, however you’d like to make them, just get into it!!

Ingredients

60 g butter

3 cups wholemeal self-raising flour

2 tbs brown sugar

1 ½ cups milk

2 tbs milk for brushing

2 tbs raw sugar for sprinkling

 

Method

Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and milk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tin close to each other so they are all touching. Brush with a little milk and sprinkle the raw sugar on top. Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. Enjoy your beautiful scones!

Scones

Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.

Ingredients

60 g butter

3 cups self-raising flour

2 tbs caster sugar

1 ½ cups buttermilk

1 tbs milk for brushing

1 tbs raw sugar for sprinkles if you like

 

Method

Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!

Scone nation!

Not many foods that aren’t fruits can pass as breakfast and afternoon tea! But the humble scone does, and so with new found appreciation, I made breakfast scones, and saved some for tea time!!

Ingredients

60 g butter

3 cups wholemeal self-raising flour

2 tbs brown sugar

1 ½ cups buttermilk

Raw sugar to sprinkle on top

Method

Rub the butter, cold, into the flour until it looks like crumbs. Add the brown sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tin close to each other so they are all touching. Sprinkle with raw sugar and bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading. They make for some oozy goodness!