There's nothing nicer than waking up on a Sunday morning and enjoying freshly baked scones in the sun with jam and whipped cream. It makes getting up the morning before and going out to the market in the cold and the rain worthwhile. This was a little treat from my resident Dessert Chef, C. Thanks, Honey.
Recipe is courtesy of Alison Holst's Dollars & Sense Cookbook. Full credit, Alison.
2 Cups of Self Raising Flour
1 T Sugar
25g Melted Butter
1/2 C Milk
1/4 - 1/2 C Water
Sift dry ingredients into a bowl. Heat butter until it melts, tip all the milk and 1/4C of water into the flour. Mix until blended, adding extra water as necessary to make a soft dough. Turn on to a floured bench and roll out lightly into a square. Cut into triangular sections, place 1cm apart on an oven tray . Bake at 220c in the middle of the oven for 12-14mins, until the tops of the scones are lightly browned.
Break open with your hands, butter and serve with jam and whipped cream. Then enjoy the rest of the day, because after all, it's Sunday. (Disclaimer - May not actually be Sunday)