After trying the scones at Pie In The Sky and the Strawberry Farm in Mornington, I wanted to try making scones again.
Last year, we went to Pie In The Sky and I did the same thing but they didn’t turn out that well. They were kinda fluffy but they didn’t seem to rise very much. Maybe I just made them too small, I don’t know. It was one of those lemonade scones that are apparently the fluffiest and lightest, but I wanted to try one without that this time.
Google is my best friend for recipes and I came across the Stay Fresh Scones on the BestRecipes.com website.
It looked simple and there was no kneading necessary! Just had to wait for the dough to rise.
When I was trying to roll the dough out, it was very sticky. Quite troublesome and difficult at times, had to put in some more flour even when the recipe states to limit the amount of extra flour used.
Made them too small the first time around so I had to re-roll them, possible making them harder or less fluffy but I’m not too sure.
Used the Raspberry Jam we bought at Pie In The Sky, with some store bought but still delicious whipped cream. With my mum as the taste tester, she approved! Alas, we had found a good scone recipe that was light, fluffy and overall just tasty that nearly matched the goodness of the Devonshire Tea (Tea + Scones) at Pie In The Sky the first time we ordered it.
A success and this will be my go to scones recipe for now on.
- Preparation time: 15 to 30 minutes
- If you have trouble making good scones these might just do the trick. Extra baking powder and standing time helps to keep these light and fluffy.
500 g self-raising flour
1½ cups milk
1 tablespoon icing sugar
2 rounded teaspoons baking powder
60 g melted butter
- Sift dry ingredients into a bowl.
- Add beaten egg, milk and butter.
- Quickly combine all ingredients into a dough.
- Stand dough on a floured board for 20 minutes.
- Gently roll out to required thickness (about 2 cm).
- Cut out circles using the rim of a glass dipped in flour.
- Stand scones close together on a lightly floured baking tray for a further 15 minutes.
- Bake at 210°C for 10 minutes. (I think I baked it at around 170 because our oven gets extremely hot)
PS: Was going to post about macarons I’d attempted to make the last couple of weeks. I actually tried it twice but failed miserably both times. The first time I made them it looked good, had feet and all but was extremely sweet, even after cutting the icing sugar by half. I’ll try again when I’m not so depleted