Sunday scones

Ahh the joys of scones with cream and butter and jam… not strawberry this time but marmalade and quince jam on a Sunday brunch.  Too atrocious to comprehend?!  It was an easy recipe from Taste, see: http://www.taste.com.au/recipes/8163/basic+scones.  The best part is I made them with no eggs, as there weren’t any eggs at home today!  And the 1 and a quarter cup milk and 80g butter were all we had left in the fridge.  The scones turned out absolutely delightful!  Did I do anything different this time?  Nah I don’t think so.  Except for the strawberry jam of course which we did not have.  It was one of those days when we had to make the best of what we have. 

Best Scone Recipe, How To Make Scones

Best Scone Recipe, How To Make Scones.

Ohhh this is definitely something to try on the weekend.  Looks super promising!  What I wouldn’t give for some warm baked scones with strawberry jam and whipped cream with Irish breakfast tea!  Just for ease of access, I hope BT doesn’t mind (I’ll remember to reference) I reproduce the ingredients and method here from the link above/below: 

A taste of the country

Gloria Hyatt’s scone recipe
Makes 12-18 (depending in the size of your scone cutter)
1 egg
4 tablespoons of oil (she uses vegetable oil)
2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream)
4 cups of self raising flour
1 teaspoon salt
1 tablespoon sugar

Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you’d like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes.

Read more: http://www.brisbanetimes.com.au/lifestyle/homestyle/blogs/tried-and-tasted/how-to-bake-the-perfect-scone-20110504-1e7xn.html#ixzz1LUEbsLg4