At Vincent Court, we think there’s nothing better than a freshly baked, fluffy scone enjoyed still warm from the oven with strawberry jam and whipped cream. This treat makes a regular appearance at morning tea time here and it’s easy to see why.
Our wonderful Chef, Jackie, has perfected her scone-making skills using the Country Women’s Association’s famous Scone Recipe. It’s so good, we’re sharing so that you can try it at home! The big question is do you put the jam or cream on first?
A few tips:
- Follow the recipe precisely
- Always sift the flour
- Be gentle with the dough
- Don’t be tempted to make scones too large
- 4 cups Self Raising Flour
- 300ml of cream
- 300 ml milk
- Pinch of salt
- 1 teaspoon sugar
- Preheat oven to 225 degrees
- Sift the flour and add other dry ingredients
- Add cream and milk to the dry ingredients and mix to make a soft dough using a knife not a spoon.
- Place dough on a lightly floured board and gently pat out to a thickness of about 2.5cm.
- Cut with a floured scone cutter. Do not twist the cutter when removing, straight up and down is the go!
- Gather the leftover dough together, lightly knead and repeat the cutting process until all dough is used.
- Place on a lined baking tray and bake for about 12-15 minutes until they are golden on the bottom and top.
- Serve with your favourite jam and whipped cream