RUSTIC FARMHOUSE SCONEs
This is the perfect recipe to have in your arsenal these for three reasons, they are quick, easy and delicious.
Ideal for those moments when unexpected guests drop by for a cuppa, these treats come together effortlessly.
What's more, they're wonderfully uncomplicated. You won't find yourself scrambling for obscure ingredients—chances are, you already have everything you need right in your fridge and pantry.
Having perfected this recipe over the years, it's become my go-to for impromptu gatherings. And trust me, they become even more delightful when paired with our special Strawberry Sauce & Whipped Cream with Honey.
GIVE THEM A TRY!
SCONES
-3 cups of Self-Raising Four
-80g of butter softened
-1-1 1/4 cups of milk
-vanilla
NOTES
-the most important thing is not to overwork the dough you only the to bring the ingredients together (absolutely NO kneading whatsoever)
-I also don’t use a round cookie cutter to cut the scones because I find it really affects the rise, so I simply cut with a knife
-you really must try these with our Strawberry Sauce and Whipped Cream with Honey
METHOD
1. Add 80g of chopped softened butter to 3 cups of self raising flour and rub the butter into the flour until it is combined and forms a crumb consistency.
2. Combine milk and vanilla then add the milk to the flour butter mix (start with one cup first and see if you need the additional).
3. Combine with your hands and be sure not to overwork the dough this is what ensures a nice rise and light airy scone.
4. Transfer dough into a lined and buttered pan, press and shape the dough into a rectangle
5. Cut dough with a knife into 6-8 pieces and slightly separate
6. Brush tops with vanilla and milk mixture.
7. Bake at 200 Degrees Celsius for 20ish minutes (till the tops are golden brown).
Enjoy hot with honey and butter or let cool slightly and enjoy them with lashings of jam and cream!
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