My Mum Connie has been making scones for as long as I can remember. Anyone who grew up on a farm will have fond memories of summer, shearing sheds and scones.
My grandmother baked scones as did her mother, grandmother and so on – their advice has always been “the best scones are mixed and made by feel, not by measurements”.
- Ashgrove unsalted butter, Ashgrove milk, self raising flour.
- Small knob of Ashgrove unsalted butter (80g)
- Some SR flour (2 cups)
- Milk straight from the dairy, take the cream off the top and set aside (milk 1 cup)
- In a large mixing bowl rub the butter into the flour until it resembles bread crumbs.
- Make a well in the centre and slowly add the milk. Mix with a butter knife until mixture just comes together. Add more milk if required the ideal mixture is soft, slightly sticky to touch – but not wet.
- Turn the mixture onto a lightly floured surface and slowly push together (don’t knead as the scones will be tough).
- Pat the dough down and spread till about 2cm thick – if needed add a touch more flour to your hands and onto the bench. Just enough so the dough wont stick.
- Using a jam jar, glass or scone cutter cut out round shapes. Press together the remaining scone dough, cut out or shape by hand.
- Place scones on floured baking tray, with only a tiny gap between each one. “They like to be snug with their shoulders touching when baked”.
- Brush the top of each scone with a little milk or melted butter.
- Bake in hot oven at 200c for 20min or until golden and firm to touch.
For a complete experience use Ashgrove non-homogenised milk. Skim the cream off the top and set aside for whipping. Top warm scones with jam and the whipped cream from the non-homogenised milk.
Try – Ashgrove cream instead of milk to make decadent scones.
Try – add sultanas
Try – finely chopped fresh rosemary and lemon zest
Try – add dark chocolate, orange zest and ground cardamon