Farmhouse scones to feed the masses

Submitted by maleny-dairies  |  Print this page

Easy to make scones that will keep for a day or two.

Ingredients


Method

Ingredients

  • 3 cups good quality self-raising flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60g room temperature butter
  • 1/4 cup Maleny Dairies Guernsey Cream
  • 1 1.5 cups cold Maleny Dairies Farmers Choice Guernsey Milk

Method

  1. Preheat oven to 200-220C
  2. Place all dry ingredients in a large dry mixing bowl (no need to sift)
  3. Rub in butter to crumble consistency
  4. Pour in cream and half of the milk, mix together with a knife or large wooden spoon
  5. Add more milk until the mixture is roughly combined and a little wet in appearance (do not knead)
  6. Dust more flour over the top and place dough onto a floured table
  7. Dust a little more flour on top and pat out by hand to a 30mm high uniform mass (handle the dough as little as possible)
  8. Cut into individual scones with a floured scone cutter or cut with a knife into 40mm squares
  9. Place onto baking paper on baking tray with at least 1cm between scones
  10. Brush scones with more milk and bake in oven until lightly golden in colour (12-15 minutes)
  11. Place cooked scones in a large dry bowl, lined with a clean tea towel, and cover with corners of tea towel to keep fresh.

Serve with Rosella or blackberry jam and lightly whipped Maleny Dairies Guernsey Cream.

If eating scones which are a little stale, place on a plate and microwave on high for 10 seconds or so until slightly warmed