Special Sunday Scones

Are you jam first cream second, or cream first and jam on top?

With scones, that is.

It’s one week away from the end of winter, and we’re enjoying 8 degrees, gail force winds, and a forecast of snow up in the mountains. It’s also a Sunday afternoon and raining outside, and I’m in the mood for some baking. Luckily, I managed to buy all the ingredients that I needed from the shops this morning – fresh butter, self raising flour, milk, cream and jam. And let’s be honest: my go-to scones recipe does not need a lot of ingredients. The key here is to use fresh ingredients. I tried making this a few weeks ago, but using flour and baking powder from my pantry, and somehow they failed to rise and the taste were just not right. Today’s batch were a million times better: these babies have a golden brown crispy outside, but buttery and fluffy inside. Not too crumbly, not too doughy.

Simple this recipe may be, but I know that I’m only 5 ingredients and 20 minutes away from warm, soft scones and happiness on a Sunday. Oh, and I’m jam first, cream on top kind of girl.

Best Sunday Scones
Recipe from Taste

3 cups self raising flour
150g cold butter, cut in cubes
1 cup cold milk
Whipped cream (or better, clotted cream) and jam of your choice

1. Pre-heat the oven to 160C.
2. In a bowel, mix the butter and flour together by using your fingers. “Press” the butter cubes into the flour until you reach a sand-like consistency.
3. Create a well in the middle of the bowl, and pour the milk in. Using a small, blunt knife, mix the flour roughly into the milk.
4. Sprinkle a bit of self raising flour on a flat surface. Place the flour and milk mixture on top.
5. Roughly knead the dough together, but do not overwork the dough. Tip: instead of using a kneading technique, I “fold” the dough in itself around 5 times maximum. What you’re trying to achieve is a soft, slightly crumbly finish with layers thanks to the roughly mixed butter and the “folding” technique.
6. Cut small rounds and place on a pre-floured baking sheet. Bake for 15 minutes.
7. Serve with cream and your jam of choice. Enjoy!