Ingredients
4 cups ([G}600[/G]g) plain flour, plus extra for dusting
1 1/2 tbspn baking powder
Pinch salt
1/3 cup (80g) icing sugar
2 cups thickened cream
2/3 cup full cream milk
To serve, cream whipped
4 cups ([G}600[/G]g) plain flour, plus extra for dusting
1 1/2 tbspn baking powder
Pinch salt
1/3 cup (80g) icing sugar
2 cups thickened cream
2/3 cup full cream milk
To serve, cream whipped
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Methods
Prep time: 10 mins / Cook time: 25 mins.
METHOD
1
Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.
2
Sift together the flour, baking powder, salt and icing sugar into a large bowl.
3
Make a well in the centre and gradually fold in the cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.
4
Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of 3cm.
5
Use a 5cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.
6
Serve the warm scones with a bowl of Maggie’s Burnt Fig Jam and some whipped cream to the side.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 25 mins.
METHOD
1
Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.
2
Sift together the flour, baking powder, salt and icing sugar into a large bowl.
3
Make a well in the centre and gradually fold in the cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.
4
Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of 3cm.
5
Use a 5cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.
6
Serve the warm scones with a bowl of Maggie’s Burnt Fig Jam and some whipped cream to the side.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Burnt Fig Jam 285g
$10.50
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