Scones

Dearest boyfriend has been bugging me for a while now to make scones. I gave in to his request after seeing them dismally produced by the contestants on Masterchef for the CWA Challenge. It also gave me a chance to see if my oven had FINALLY been fixed.

The last time I made scones I used the lemonade method, they were ok, but not great.
I searched the internet to see if I could find the CWA (Country Womens Association) scone recipe. Surely this had to be a good recipe, I mean, it's the CWA, they are the pinnacle of home baking!

The CWA recipe uses both milk and cream, no butter (therefore none of that fiddly rubbing in).

My lord were these awesome. I know when something I bake is good when the boy looks at me after his first bite and gives me a big grin. They were crispy on the outside and beautifully moist on the inside.

And the number one tip for perfect scones...don't overwork the dough!!


Scones
3 cups self-raising flour
1 tsp salt
1/2 cup cream
1 & 1/4 - 1/2 cups milk

Sift dry ingredients. Cut in cream and milk with a knife. Work quickly into a dough on a floured bench.

Flatten into about a 1.5cm-high rectangle on a lightly floured or greased scone tray.
Cut using a scone cutter, or cut into squares with knife or pizza cutter and place on top shelf of very hot oven (220-230 degreesC) for about 10-12 minutes.

Serve warm with your favorite jam and whipped cream.

Notes: I used about 1 1/4 cups of milk. It seemed a little wet at first, but is easy to work with if your hands and bench are well floured. I also cooked them for a little longer - about 15 minutes.