Mmm, homemade scones...
Scones are so easy to make and bake and such a homely treat.
These are a very economical delight too and if you're not big on baking, (and thinking all that work for something that's gone so fast), then these little kitchen icons are the baking gems you've been waiting for.
This recipe will surprise you not only with its ease and speed (from 10 minutes preparation to baking-ready), but will also net you a whopping batch that will both impress and satisfy.
All those high teas I have shared here of late (check out Cristina Re, Chateau Yering and The Langham Hotel Melbourne), have made me hungry for more fancy little delicacies on the home front. Scones are a standard fare in every high tea and I think I deserve this kind of life on a regular basis and probably, so do you!
How lovely would it be to wake up to a sweet smelling house this coming Mother's Day and find a plate of hot scones with all the trimmings on your lap? (Hint hint family of mine...)
This is a recipe your kids can make. It is very easy to mix by hand but a total dream to prepare in a stand mixer using a dough hook (or with a hand mixer with a dough hook attachment.)
This recipe is my favourite as it doesn't use butter. Cream is the magic ingredient here and it makes mixing this scone dough so much easier, less messy and more pleasant. These taste sensational!
Scones make a great lunchbox treat for kids too. I made this batch with a mini scone cutter for extra kid appeal but really, who needs coaxing to enjoy these!
350 grams of self-raising flour
30 grams of caster sugar
1/2 a teaspoon of salt
2 large eggs
300ml of thickened cream
Preheat oven to 240 degrees C.
Line two cookie sheets with baking paper. (Do this first as once you begin handling the dough you will need to wash your hands again, and again...)
Toss all ingredients into the bowl of a stand mixer. (I used my KitchenAid with the dough hook attachment).
If mixing by hand, place dry ingredients into a large bowl and pour wet ingredients into the centre to mix.
When the dough comes together, lightly flour a work surface and roll out to a 1.5cm thickness.
Using a scone cutter (or round biscuit cutter), stamp out your scones and place on the cookie sheets with a bit of space between each scone to allow for expansion in the baking phase.
Bake for 10 minutes.
Serve with jam and cream.
I have a little Miss helping me cook theses days. Celeste loves me to make her a makeshift bench from a stool in the kitchen and I offer her some real tools from the baking drawer. She will happily mix and play like this the whole time I am making and baking, keeping her out of mischief and out of harm's way. It's very cute don't you think?
Have you got a little kitchen helper too?
What kind of breakfast are you treated to on Mother's Day?
Have you entered the ShuPeas Shoes giveaway?