When was the last time you enjoyed a couple of beautiful hot scones straight from the oven. For me, I cant remember that last time. Last weekend I woke up super early on Sunday morning to make a batch to surprise my hubby and 8 year old son who were leaving early to spend a week on the slopes.
Imagine the delicious scent of baking scones inching their way down to the bedrooms…..Was I popular that morning? You bet I was!! I slathered them with berries, a little jam and some sour cream tinted with lemon zest.
How good does it feel to send your family off with a belly full of delicious goodness. (Ps – the skiing trip was a huge success – was it because of the scones? ha ha ).
- 2 1/2 cups self-raising flour
- 60 g cold butter, chopped
- 3/4 cup cold milk, plus extra to glaze
- To serve!
- Pomegranate kernels
- cream - sour, whipped or crème fraiche - with a little added lemon zest
- 1. Preheat oven to 200°C (180°C fan-forced). Grease and line a baking tray with baking paper. Sift into a large bowl. Rub in butter to make fine crumbs.
- 2. Make a well in centre; add milk. Using a round-bladed knife, cut through mixture until it forms a soft dough, adding 1-2 tablespoons more milk if needed. Turn out dough onto a lightly floured surface. Knead briefly until smooth, then shape into a 2cm-thick round.
- 3. Using a 5.5cm cutter dipped into flour, cut round from dough. Place scones side by side on prepared tray. Brush tops with extra milk to glaze. Bake for 12-15 minutes or until golden and well risen. Serve scones topped with cream and berries.