Growing up with a mother who was (and very much still is) a wonderful cook, I’ve desperately wanted my own children to feel that same love and warmth that comes from food created purely for their pleasure.
Like the favourite books that were read to them over and over when they were little, I’m finding that certain creations from the kitchen can evoke that same level of comfort and security. Their faces lit up with the anticipation of the first bite is such a beautiful reward!
The recipe to follow is one such delight – for a morning or afternoon tea that warms the hearts of both children and adults alike! After years of frustrations and flops, these Perfectly Fluffy Scones are there to be slathered with jam and freshly whipped cream practically every week in our home.
I live by the mantra “Everything in Moderation” – so while my recipes and ideas will rarely be of the low-fat variety, it’s important to think about portion sizes and to find a healthy balance in the variety of food going into your body.
Perfectly Fluffy Scones | Gather and Graze
- 300g (2 cups) Self-Raising Flour
- 50g (3½ Tablespoons) Chilled Unsalted Butter
- Pinch of Salt
- 1 Tablespoon Caster Sugar
- 180mls (¾ Cup) Milk
Pre-heat the oven to 200°C. Line a baking tray with baking/parchment paper.
Sift the flour into a large mixing bowl. Dice the chilled butter into small cubes and using fingers, rub the butter thoroughly into the flour (making sure no lumps of butter are left). Add a pinch of salt and the sugar and mix through.
Make a well in the flour mixture and pour in the milk. Using a blunt/bread and butter knife, mix the ingredients until they come together. The mixture should be neither sticky or dry – if so, add (a little at a time) more flour or milk.
Remove the dough from the bowl and pat out gently (please don’t knead it whatsoever) on a lightly floured board to about 3cm high. Use a 6cm round scone/cookie cutter to make approx 8 scones. Place the scones (evenly set apart) onto the lined baking tray.
Bake at 200˚C for approx 10 minutes, or until just starting to turn golden of top.
Serve with good quality jam and some freshly whipped cream (which can be sweetened slightly with a tablespoon of icing sugar and a little vanilla extract).