Is there anything more comforting than warm scones, fresh from the oven, topped with whipped cream and delicious jam? I think not. I often forget, though, how easy they are to make and how tasty and soothing they can be. I made these scones during the school holidays. My girls helped knead the dough and scatter flour all over the kitchen bench top and floor! I adapted this recipe from Taste, but will write it out in full here for ease. I used Bonne Maman raspberry jam to top the scones, and fortuitously a friend popped in with homemade lemon butter, which was also a perfect pairing. Bake these babies with your babies, and eat them warm for maximum pleasure!
Preheat oven to 230°C. Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre of the flour mixture.
Pour the milk into the well and use a butter knife in a cutting action to stir until a soft but sticky dough forms (add more milk if necessary to make the dough soft).
Turn dough out onto a lightly floured surface; gently knead until dough just comes together. Use fingertips to gently pat the dough into a 2cm-thick disc.
Lightly dust an oven tray with flour. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Arrange scones on the tray. Gently brush the top of each scone with a little extra milk to glaze.
Bake scones on the top shelf of preheated oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel.
Serve scones warm or at room temperature with jam and whipped cream.
You are welcome!