Scones. One of my most favourite foods in the entire world! Scones for breakfast, scones for afternoon tea, scones for dessert, scones for practically every meal! The best thing about this recipe is that you can unleash the domestic goddess you know is inside you when you pull out a fresh batch from the oven when those unexpected guests drop by!
As a teenager, I hadn’t discovered my love for being in the kitchen but little did I know how simple scones are to make! So I usually turned elsewhere for my fix. Coles. One of Australia’s biggest supermarkets was sure to always provide me with what I needed: freshly baked, fluffy and delicious scones. Yep. I’m a scone addict and it’s serious.
I get cravings for a freshly baked scone with lashings of strawberry jam and thick whipped double cream all the time, even when I don’t really know it. Apparently that can happen!
In fact, I’m craving it right now and because I’m pregnant, if I get a craving, apparently I get to eat it! Unfortunately there’s not a Coles in sight here in America, so now’s the time to get into the kitchen and do the job for myself!
Just in case my American friends are confused right now, let’s do a bit of translation:
An Australian scone is what you’d call a biscuit.
An Australian biscuit is what you’d call a cookie.
And an Australian cookie is what you’d call.. umm a cookie?
And just in case my Australian friends are wondering, a scone in Utah is a delicious deep fried bread, coated in cinnamon sugar and then drizzled with honey butter. Only a little bit different from the Aussie version but just as yummy!
It’s all very complicated, I know, but we’ll get there. Trust me.
I have a feeling that my favourite Cole’s scones are made from a packet (which makes sense for consistency’s sake) and unfortunately have not found a recipe that even comes close.
That being said, their scones really aren’t the traditional style of scone that pretty much every Aussie grandmother is famous for. Traditional scones are a little flatter, a little more dense but still oh so tender.
The Country Women’s Association are the authority on scones and for good reason, their scones are to die for! They even have a cookbook chock full of Australian staples which I’m excited to add to my collection one day soon!
The CWA recommends a few tips and tricks to help you achieve the ultimate scone:
- Use full cream milk when you can (Nate and I drink almond milk and that’s all I had on hand but I think half and half would also work in place of the cream and milk)
- Use room temperature milk and cream
- Always sift your flour
- Use a gentle touch when mixing and handling the dough and ry not to over-handle the dough either.
- Avoid the temptation of patting the dough too high in case they flop in the oven!
Place scones fairly close to each other on the baking sheet so they’re almost touching. This will help them rise upwards instead of outward.
- 3 cups self raising flour
(if you don't have self raising use 3 cups all purpose flour +3/4 teaspoon of baking powder)
- ½ cup cream
- ½ cup whole milk + a little extra as needed to ensure consistency
- Preheat oven to 390F or 200C (lower heat if you have a fan forced oven as they usually run hotter)
- Sift flour into mixing bowl.
- Pour milk and cream into flour and use a knife to bring the mixture together gently.
Add a tablespoon of milk as needed to ensure a sticky consistency. Do not over mix the dough.
- When you reach desired consistency, turn dough out onto a lightly floured surface and pat into a ____cm thick patty. Add a little extra flour if your dough is too sticky to work with.
- You can either cut it in wedges like I did or go the more traditional route and use a scone cutter or sharp cookie cutter to cut circles out. If you use this method, once you've made the cut, do not twist your cutter. Simply lift the cutter and take out the circle of dough. Then pat together the scraps and repeat, trying not to overwork the dough.
- Place scones onto parchment lined baking sheet, cover with a damp tea towel and rest for 10 minutes. Alternatively, you can freeze them for 15 minutes.
*Chilling or resting the dough helps relax the gluten in the flour and ensure a tender crumb. I rested the dough in this recipe and will let you know how my next batch turns out using the freezing method.*
- Place the pan in the oven for 10-15 minutes. The tops may look pale but they will definitely be cooked by 15 minutes in the oven. You could leave them in a little longer to get a browner top but be warned you may over-bake the dough.
- Serve scones warm from the oven with jam and freshly whipped cream.
Alternatively, these keep well in an airtight container at room temperature for a few days. You can then heat them up in the microwave if you'd like them warm.
Store in an airtight container at room temperature for no more than 2 days.
What do you like on your scones? Let me know in the comments section!
Happy baking! Did you make this recipe? Take a photo and hashtag it #FUNSIZEAUSSIE
I’d love to see what you get up to!