sharing recipes from one generation to the next
Since Mum gave me this recipe for scones, I’ve rather fallen in love with them all over again. When we were travelling around Ireland last year it was quite common to see scones in all the cafe’s, and people having them for breakfast, like I would have toast in the morning. So I got a little inspired this morning and decided to bake sultana scones for breakfast. Scones probably take about the same time to create as a batch of pancakes, and they were delicious, needing no topping in my opinion. The cream in the mix adds a beautiful lux palate all on its own, which takes care of any desire I might have to add butter.
Great for breakfast, and I’m sure just as yummy for morning tea tomorrow, 5 minutes playing in the kitchen and another 15 waiting for the baking and you have a delightful baked treat for the weekend.
makes 12 scones
Pre-heat your oven to 200c.
Sift the flour and then the rest of the ingredients. Stir gently with a fork until the mix is just blended. It will be sticky. Pour onto a small amount of flour on your bench and shape. Don’t over handle, you really just want rough even shapes. I use a dough scraper to cut my scone mix, but a knife will be just as effective, and it doesn’t need to be sharp.
Place the scones onto a baking sheet and bake for approx 15-20 mins or until golden brown.
Serve warm with some jam & butter and a cup of tea or coffee, or like me eat them plain. These will keep for a few days, but are best eaten fresh.
Happy Baking, and Happy Eating.