I’m enjoying putting my thoughts down as much as sharing my recipes! For me, food is best when shared. I have a large extended family, so food has always been a social occasion.
I cook for those I love. The Boy often jokes that I’m trying to give him diabetes with all my baking. I like to think that I bake cakes of appreciation or puddings of love. He just thinks I’m fattening him up.
Regardless of what you make, the act of producing something for someone is special. It’s really rewarding as well!
One of my favourite (and simplest) things to share with people is scones. I have made and shared more scones than any other food. They’re just delightful. And always appropriate – stressed out? Scones will help. Should be doing an assessment? Scones will distract. Sick pet? Scones will calm. New friendship? Scones will seal the deal.
- 2 cups self-raising flour, sifted
- 1/4 cup caster sugar
- ½ tsp salt
- 1/2 cup thick cream
- 1/2 cup lemonade
- 2 tbs milk (for brushing)
Preheat the oven to 220°C and lightly grease a baking tray.
Combine flour, sugar and salt in a large bowl. Add the cream and lemonade. Mix to form a soft dough.
Using floured hands, transfer dough to a lightly floured surface and knead gently. Press the dough to a thickness of 2-3cm…nobody likes a flat scone, be generous!
Use a scone cutter to cut out as many scones as possible. If, like me, you’ve misplaced your scone cutter, flour the edges of a thin-rimmed glass to cut out your scones instead. Re-knead scraps gently and repeat.
You should get six generous scones.
Bake for 10-15 minutes until lightly browned.Brush the tops with small amount of milk to help them brown then transfer to your baking tray.
While the scones bake, whip up some cream and find your jam. I’ve chosen blueberry jam, you can never go wrong with blueberries.
These scones are so easy, you can whip them up in under ten minutes and serve them piping hot within half an hour.