Wednesday, December 7, 2011

And jam and cream

 I love a road trip, especially when the desitination means catching up with a longtime friend who's pulled up stumps in the city for the country life.

Jourdanne moved out bush a couple of months ago so I packed up the car and headed north to spend the weekend with her and her boy on his farm.

Didn't see the poor bloke much as it's mid harvest and the busiest time of the year, but it meant us girls got to spend some quality time in the kitchen and Jourdanne could attempt her first batch of CWA certified scones.

So so easy and so so good . . .

Here's the recipe . . . word for word and with insructional pictures!

Mary Byrne's Traditional Scones
Claiming she's 'just a Bush Cook'

Ingredients
4 cups SR flour
pinch salt
300mL cream
300mL rain water (tap water is fine)
1 Tbspn icing sugar

1. Turn the oven on to 215C (not fan forced) or 200C fan forced
2. Dust work area with plain flour
3. Get a big bowl



4. Sift flour, salt and icing sugar into bowl



5. Add cream into bowl. Stir in with a spoon and mix til crumbly



6. Add water. Mix thoroughly with a knife

7. Should be damp but not too sticky!



8. Turn out onto dusted bench

9. Dust with plain flour over the top



10. FLUFF the dough on bench and then press it down. DO NOT USE A ROLLING PIN

11. Dough should be about an inch thick



12. Use a scone cutter

13. Spray a baking tray with oil and place approx 14-16 scones



14. Brush with milk and bake for 12-15 mins, until just browned on top

**Editor's note - don't you love the tennis racquet that is used to hold the oven door closed!? Love the country ingenuity!



15. Scones can be frozen in bags

Or just enjoyed lovely and warm and crunchy, fresh out of the oven! Best with Beerenberg jam (SA's finest!) - raspberry was our preference, and lashings of freshly whipped cream (like we needed more cream!)

So good, the perfect welcome to country life!

2 comments:

Anonymous said...

Hopefully that oven door holder will be leaving us very very soon. :) xo

Emma said...

I love that recipe, it is the bomb and always works. Heaven forbid I make a batch because I'd eat them all to myself!