11
Jun
2012
0

Kicking it old school: Scones with Jam and Cream

Well sydneysiders, it’s definitely Winter. In case you missed the memo, the weather gods have brought a doozy of a storm this week  to remind you. Winds of 100km/h, flash flooding, very sudden drop in temperature all hit mid early on in the week but, strangely enough, I’m quite content sitting here, indoors in my onesie and slippers. Yep. it is definitely onesie weather.

Don’t pretend you’re not jealous.

What could make being warm and inside on a cold rainy day even better? Scones of course! Just like your nana used to make, just like your mum used to make. Don’t you think they look comforting?

They’re simple, fun to make and are great if you want to bake but have run out of eggs. Not to mention they’re a great excuse to get out all your jams and a good pot of tea. Bliss!

I started off with some delicious Blueberry Jam, Rhubarb Jam and double thickened cream.

I scored the jam on my last trip to the Maxwell Treats factory in Berry. Delicious!

I found the scone recipe in The Country Show Cookbook that I was given for my birthday last year. It is full of recipes that have been winners at country shows around the country. This particular recipe is from Ruby Mulley who has been exhibiting at the Camden show continually for fifty years! Holy moly! Although there are myriad scone recipes in the book, this was the first in the section, and it seemed straightforward enough to follow. Although, I do think sometimes that these women who seem to have magic at their fingertips leave out a vital step or trick. My efforts never yield quite the same results as those wonder women in country kitchens. Still, these were pretty damn good.

I followed the recipe to the T

even when it meant sifting the dry ingredients six times.

Yes, I am not the most patient of women but I did sift it

SIX TIMES!

I mixed it all up with a knife

Patted out the dough and cut the rounds

and BAM! Light as air, delicious scones.

One with rhubarb jam, the other with blueberry and BOTH with a great whack of cream

is there any other way to eat scones?

Look at that! Fluffy, warm and piled with the good stuff.

Overall it is a pretty easy recipe to follow and execute and great for a lazy morning on a rainy day. It’s also a nice accompaniment to watching re-runs of Monarch of the Glen and Heartbeat. Yes, I think my  inner homebody and oldie are definitely on display this winter. So, my lovelies, what do you like to do on a rainy winter day? And have you succumbed to the power of the onesie yet?

Scones Recipe (Ruby Mulley’s recipe from The Country Show Cookbook)

Ingredients

3 cups self raising flour

4 tsp icing sugar

1 1/2 tsp baking powder

1 tsp  salt

large 1/2 cup thickened cream

2/3 cup milk

1/2 cup hot water

Method

1. Sift all the dry ingredients together six times. Yes, SIX times. And don’t skimp if you want some seriously light scones

2. Make a well in the centre and add the wet ingredients

3. Mix with a knife until all the ingredients come together. Don’t over mix or the dough will be too dense and heavy

4. Turn the dough onto a floured surface and knead well. Pat the dough out until it is a couple of cm thick

5. Cut with a sharp cutter and place onto a baking tray

6. Cook for 10 mins at 230 degrees celsius (210 degrees celsius fan forced)

7. Enjoy with copious amounts of jam and cream and a large pot of tea

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7 Responses

  1. I did some late night scone baking last week too. Something about cold weather leading to any excuse to turn the oven on! Yours look so light and fluffy and I can’t believe you sifted it six times! Kudos!

  2. Thanks Helen! Nice to know i’m not the only one baking late at night!

    Sophie – I will definitely seek that one out next time! I’ve had rhubarb and cinnamon before which was deeeelicious

  3. Bri alchin

    Was looking up my grandma’s name
    And I found this
    Ruby mulley is my grandma
    I’m glad u liked them she taught me to make them
    THANKYOU fro sharing her recipe
    I didn’t think anyone would use it
    I’m supposed its in the book
    She passed five years
    I hope u keep making them they’re delicious

  4. You’re very welcome Bri! I make them whenever I have friends over for morning tea and they’re always a big winner. Now they will always feel just a little bit more special :)

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