One of the greatest memories I have of my grandmother, or Farm Nanna as we used to call her, was her amazing cooking. Whenever we went to the farm to visit her and Farm Poppy she always put on a magnificent feast of corned beef, mashed potato and pumpkin, a mountain of vegetables and even dessert which always included custard and a treat – and this was just for lunch! There are many things I wish she had been able to teach me, before she left this world, like her flower art, her knitting, crafts, and other-world skills that seem to be disappearing in today’s society but the one thing she did leave us with were a few of her amazing recipes.
This scones recipe is probably one of the easiest I have seen, and they taste AMAZING. I am actually letting you in on an award winning recipe as myself and my sisters regularly won the cooking section as kids with these yummy scones at the local Marburg Show (see the post about the cutest agricultural show ever here). I know, it’s a big deal! But seriously you don’t need to just trust me, give this recipe a go. It takes no time and you won’t be disappointed with these fluffy and light tasty treats.
- • 750g (6 cup) self-raising flour
- • 250ml (1 cup) cream
- • 500ml (2 cups) milk, approximate
- • 1 teaspoon salt
- Sift flour and salt well.
- Add milk and cream to make a firm but not dry mixture.
- Roll out flat to a thickness of approx 1-2 cm.
- Cut and place scone shapes on a cold tray and brush tops with melted butter.
- Bake in an oven set at 220C for 8 to 10 minutes.
- These can easily be made vegan or lactose free by switching out a few ingredients.
Use a glass to cut out perfect even shapes in the scone dough.
Scones taste best when enjoyed fresh out of the oven.
The images supplied are actually using this recipe but lactose free with the use of Zymil Lactose Free Thickened Cream. This cream really doesn’t thicken when whipped, like normal thickened cream, but is a great alternative to the lactose intolerant amongst us.