I picked up this easy peasy scone recipe from a lovely friend of mine renowned for her baking prowess. It uses cream instead of butter so there’s none of that fiddly rub-butter-and-flour-to-resemble-breadcrumbs mess! Especially good if you need to whip something up in a hurry. Enjoy x
BASIC SCONE RECIPE
2 cups self-raising flour
Good pinch of salt
2 tablespoons icing sugar
1 cup cream
1/3 cup milk
Sift dry ingredients then add cream and milk. Mix well. Knead gently (and not for too long) on floured board then roll out to 2cm thickness. Using a round cutter*, press out circles approximately 5cm in diameter. Pop onto prepared oven tray and bake at 230°C for about 15 minutes.
*TIP If you don’t have any proper round cutters (I realised this after I’d made the scone mixture) just take a look around the house for something similar in size such as a glass, ramekin or tin and dust the cutting surface with flour. I ended up using one of the kids’ craft tins - don’t worry I washed it first - and it worked a treat!