Traditional Scones

Nicolette van Niekerk
The other day, I held a traditional “high tea” for all my girl friends on a Sunday afternoon. I made loads of cupcakes, tarts, cakes, petit fours, danish pastries and everything else except for …scones. Didn’t really thought about it until afterwards. What was I thinking?*sad smiley face…I promised myself that the next available Sunday I can find, I would bake and display some scones for our own, afternoon tea, as tradition would have it. So herewith my favourite recipe to make Scones. I even used my newly found vintage scone cutter! *Happy smiley face… Best served with fresh cream, jam or strawberries. front page   Traditional  Scones – by Nicolette van Niekerk Preparation time: 15 minutes Servings: 12 scones   Ingredients: 2 Cups (225g) Self-raising flour 1 tsp. Baking Powder 2ml Salt 1 tbsp. Castor sugar 3 tbsp. (40g) Butter 150ml Milk plus extra for brusing 1 tbsp. All purpose flour for dusting   Method: 1. Preheat the oven to 220°C before baking. 2. Sift the self-raising flour, baking powder, salt and castor sugar together in a bowl. 3. Rub in the butter until the mixture is crumbly and flaky. Untitled-1 4. Stir in the milk or enough to bind the mixture and to make soft dough. 5. Knead the dough on a lightly floured surface for a few minutes or until smooth. 6. Roll out until 2cm thick and stamp out 6.5cm rounds with a cookie cutter. 7. Oil or dust a baking sheet with flour, place the rounds on the sheet and brush with milk on the tops. Be careful not to brush the sides of the dough, as it will prevent them from rising. 8. Bake in the preheated oven for 12-15 minutes or until well risen and golden brown and leave on a cooling tray to cool completely before served. DSC_1979 copy The scones should be eaten on the same day of baking or store in an airtight container for about 2 days at most.   Variations: *Cheese scones: Add 100g grated cheddar cheese to the dough mixture and mix in well before pressing them with the cookie cutter. **Lemon scones: Add zest of a ½ lemon and add to the dough mixture ***Sultanas’ scones: Add 50g of raisins to the dough mixture; roll the dough to 2.5cm thick and cut into eight fingers of 10cm in length.