Classic Tea Scones
What would afternoon tea be like without a warm scone and way too much jam and cream?
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
500 g self-raising flour
1 tsp (5 ml) baking powder
½ tsp (2,5 ml) bicarb of soda
½ tsp (2,5 ml) salt
100 g butter, cold and cut into cubes
1 C (250 ml) buttermilk
1 tsp (5 ml) vanilla
1 egg, beaten
good quality strawberry jam
2 tsp (10 ml) castor sugar
1 tsp (5 ml) vanilla essence
Preheat the oven to 220 ºC. In a large mixing bowl add the flour, castor sugar, baking powder, bicarb of soda and salt and stir to combine. Add the butter and work it through the flour with your fingers until it is evenly dispersed.
In another bowl mix the buttermilk, eggs and vanilla and whisk to combine. Add the wet mix to the dry ingredients and gently fold together until there is no more dry flour. Do not over mix the dough!
Tip the dough out onto a clean work surface and gently bring the dough together into a circle about the size of a dinner plate and about 5 cm thick. Use a cookie cutter to cut out rounds and place them onto a baking paper lined tray. Bring the dough together again if need be and cut out as many rounds as you can get out of the dough.
Mix the beaten egg with the milk and brush the tops of the scones with the egg wash. Bake at 220 ºC for 15 minutes.
While the scones bake, add the cream, castor sugar and vanilla to a mixing bowl and whisk until stiff peaks form. Allow the scones to cool slightly and serve with butter, jam and whipped cream.