I didn't mean to inundate this blog with consecutive scone-related posts. But it seems I am going to have to for today. I had other posts scheduled, but then yesterday morning a friend on the bus giggled and showed me an article in the local paper announcing that Saturday 30 May was apparently National Scone Day and the CWA in Eastwood would be celebrating by selling devonshire tea or coffee for $3. I will use any excuse to whip up a batch of scones, and what better excuse than a national day of scone celebration!
It only seemed appropriate that I try a CWA recipe for my scones today. I came across this CWA recipe (though I have no proof this is the real CWA recipe) and I have gotta say, these were the BEST scones I have ever made. The best. I have been trying a whole range of scone recipes from all over the place (which I haven't had a chance to blog about) but I am pretty certain I will be sticking to this recipe from now on.
There were a few worries. The mixture seemed too dry when I added the lower measurement of milk required, so I added the extra half a cup and although it was pretty sticky, it was easy to handle with floured hands. But after the suggested baking time of 12 minutes, I poked into one of the cuts I had made in the dough and it still looked raw and sticky. I had to turn the oven off and leave the scones in there for another 5 minutes. When I took them out after that they were perfection. Before I knew it, I had snarfed down two of them with some raspberry jam.
CWA Scones
(recipe from Epicure)
3 cups self-raising flour
1 tsp salt
1/2 cup cream
1 - 1 & 1/2 cups milk
Go HERE to see a new, improved CWA recipe post!
There were a few worries. The mixture seemed too dry when I added the lower measurement of milk required, so I added the extra half a cup and although it was pretty sticky, it was easy to handle with floured hands. But after the suggested baking time of 12 minutes, I poked into one of the cuts I had made in the dough and it still looked raw and sticky. I had to turn the oven off and leave the scones in there for another 5 minutes. When I took them out after that they were perfection. Before I knew it, I had snarfed down two of them with some raspberry jam.
CWA Scones
(recipe from Epicure)
1 tsp salt
1/2 cup cream
1 - 1 & 1/2 cups milk
Sift dry ingredients. Cut in cream and milk with a knife. Work quickly into a dough on a floured bench.
*Times and temperatures may vary according to your oven.
Fluffy fluffy scones!
Don't be scared off by the slightly moist and sticky dough that this recipe makes, as long as you cook it for long enough, these scones are the most wonderfully moist, crumbly and light scones you can make. The use of cream instead of butter gives it richness without it being at all greasy. And its so darn easy! Using a floured pizza cutter to cut the dough rather than making separate scones with a scone cutter seems to help the dough stay light. I barely worked the dough at all and it was very easy to pat out and cut.
The only type of scone I have yet to try is lemonade scones, but the ones I have eaten in the past seem too light and sweet. These are the scones for me. CWA ladies, I bow down to you. I will be enjoying more of these with raspberry jam and cream, Happy National Scone Day everyone!
The only type of scone I have yet to try is lemonade scones, but the ones I have eaten in the past seem too light and sweet. These are the scones for me. CWA ladies, I bow down to you. I will be enjoying more of these with raspberry jam and cream, Happy National Scone Day everyone!
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