When I bake I usually use recipes found on blogs with test and tried recipes from ordinary everyday people. It feels like a friend is guiding you through the steps and showing you how theirs is turning out :) One of my favourite blogs is Raspberri cupcakes where everything I bake from her tastes and looks great. The recipe below is from her CWA scones recipe which was left by a reader. These scones are so easy to make and gives light and fluffy scones with a beautiful browned crust.
Scones are eaten best when they first come out of the oven. If you’ve left them out and they have gone cold, just pop them in the microwave for around 30 seconds to heat them up again.
I like to make my own cream to go with it as I find the dollop creams at supermarkets not as satisfying. If I could hazard a guess it would be because the vanilla flavour adds a fragrant touch to the fatty richness of cream.
Scones recipe from Raspberri Cupcakes site with the recipe from Yvonne Dighton
Makes 8 – 9
2 cups self-raising flour
1/4 tsp salt
150ml pouring cream (contains 35% fat)
Approx 2/3 cup milk
150ml thickened cream
1/2 tbsp caster sugar
1/2 tsp vanilla extract or vanilla paste
- Preheat oven to 200 – 210°C fan forced (200 – 230°C conventional).
- Line baking dish with baking paper.
- Sift self raising flour and salt together into a bowl. Make a well in the center of the dry ingredients and add the cream.
- Cut cream with a knife into dry ingredients. Slowly add milk until a soft dough forms – leave a bit of milk for later to brush onto the top of scones.
- On a floured bench, gently bring dough together and pat into a rectangle shape (3 – 3.5mm thick). Make sure your hands are dusted with flour to stop the dough from sticking to you.
- Dip the 5 – 6 cm cutter into flour and then cut out scones from the dough. Don’t twist the cutter but push the cutter directly down as this ensures scones rise evenly.
- In the baking dish, place scones next to each other (the scones will be taller and lighter when they are baked together).
- Use a pastry brush to brush the tops of scones with leftover milk.
- Bake for 10-15 mins until scones have a lightly browned top and sounds hollow when tapped firmly on top with fingers.
To make cream:
- Whip thickened cream, sugar and vanilla until thick and floppy.
- Scones are best eaten on the day they are made.