Happy Mother’s Day to all the mums out there. To make your Mum’s day just that little bit more special why don’t you whip up a batch of warm scones with the topping of her choice.
So here is our special recipe to get you going.
Alton-Laverton Historical Society Scone Recipe
Heat oven to 180 – 200 degrees – depending on how hot your oven is. Mix cream and milk together. Put all dry ingredients in a bowl and use a whisk to gently blend them. Don’t think about it, add all of the liquid to the flour mix and mix to a sticky dough. Don’t over mix. Mix only till all of the flour is incorporated (we use the handle of a wooden spoon – it seems to mix the ingredients well). The secret to this recipe is the cream and the fact that the mix is quite wet. The problem with a lot of scone recipes is that the scones end up dry.
Turn out on to a well floured bench and using lots of flour, pull it all together into a ball. Don’t knead it too much. When the dough is smooth, roll it out to a thickness being about 2/3 the height of the cutter. Again, use the cutter you want (and flour it often) – but never use a fluted edged cutter (long story)!! You should get 24 or more scones out of this ‘single’ batch and you can re-roll the dough 2 – 3 times without the scones going tough because you’ve not over kneaded them in the first place. Put them on to trays (I use baking paper on the tray) – fairly close together but not touching. Bake for 12 – 14 minutes, again depending on your oven.
Brush with melted butter as soon as they are done (this takes the excess flour off the top and gives them a lovely shine).