Plain Scones with Jam and Cream
A wonderful way to spend some quaility time with your child is to spend an afternoon in the kitchen cooking scones, and then sit down to an afternoon tea together.
Scones and jam are a classic British pairing, but have you ever wondered about their origins? The history of scones can be traced back to Scotland in the early 1500s where they were made from oats and cooked on a griddle. Over time, the recipe evolved to include flour and baking powder, resulting in the fluffy texture we love today. As for jam, the tradition of preserving fruit dates back centuries with evidence of Romans and Greeks preserving fruits in honey. But it was in 17th-century England that jam truly became popular, thanks to the country’s abundance of sugar. Together, scones and jam make for a quintessentially British treat, with a rich history steeped in tradition.
INGREDIENTS
- 3 Cups of Self Raising Flour
- 80 grams of salted butter, cold
- 1 cups (250ml) full cream milk, cold
- Extra flour for dusting
- Extra milk for brushing
- Jam of choice
- Thickened cream
METHOD
Preheat oven to 220˚c or 200˚c if fan forced
Combine the flour and butter, then rub the butter into the flour with your fingertips until it resembles breadcrumbs. Pour the milk over scone mixture then stir using a butter knife until dough comes together.
Turn dough onto the floured bench and dust the top with a little more flour. Roughly bring dough together into one smooth ball, it will be quite sticky. Press the dough down into a 2cm disc. Dip a 6cm round cutter into extra flour then cut into rounds-do not twist the cutter as this will prevent the scones from rising to their full potential!
Carefully transfer scones onto baking tray and brush lightly with milk. Gather remaining dough scraps and repeat. Bake for 12-15 minutes until top is lightly golden and it sounds hollow when tapped.
Serve with Jam and a dollop of cream while still warm for best results.
