This isn’t a good scone recipe and it’s overly complicated and too many ingredients (for no reason). It’s not a bloody cake.
Here’s one and it’s the real deal.
The Country Women’s Association (CWA) of Australia is renowned for its classic scone recipe, which is celebrated for its simplicity and reliability.
Self-raising flour: 4 cups (in the USA, use plain white flour and two teaspoons of baking powder)
Milk: 1 cup (full cream is best)
Preparation: Preheat oven to a high temperature (approximately 220 degrees Celsius). 410 Fahrenheit.
Mixing: Sift the self-raising flour into a bowl. Add the cream and milk to the dry ingredients. Use a knife to mix until a soft dough forms; avoid using a spoon.
Shaping: Turn the dough onto a lightly floured surface. Pat it out to a thickness of about 2.5 cm (1 inch). Use a floured scone cutter to cut out scones, ensuring to lift the cutter straight up and down without twisting. You can also use a small drinking cup.
Baking: Place the scones on a lined baking tray and bake in the preheated oven for about 10-15 minutes, or until they are lightly browned on top. Middle shelf or the tops will burn.
Serving: Allow the scones to cool slightly before serving. They are traditionally enjoyed with strawberry jam and cream.
@the-cat-with-the-emerald-tiara-1 raw cream is not pasteurized.
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