I'm thinking those stunning eats! Like scones with jam and cream?
Scones with jam & cream
2½ cups (375g) self-raising flour
1 tablespoon caster (superfine) sugar
30g (1 ounce) butter, chopped
1¼ cups (310ml) buttermilk
¾ cup (240g) black cherry jam
1 cup (250ml) double cream
1 tablespoon caster (superfine) sugar
30g (1 ounce) butter, chopped
1¼ cups (310ml) buttermilk
¾ cup (240g) black cherry jam
1 cup (250ml) double cream
1. Preheat oven to 200°C/400°F. Grease 22cm (9-inch) square cake pan.
2. Sift flour and sugar into large bowl; rub in butter.
3. Add buttermilk. Use a knife to cut the buttermilk through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
4. Press dough out to 2cm (3/4 inch) thickness, cut out 4cm (1½ inch) rounds. Place scones, just touching, in pan. Gently knead scraps of dough together; repeat process. Brush scones with a little extra buttermilk.
5. Bake scones about 15 minutes. Serve warm scones with jam and cream.
prep + cook time - 35 minutes makes 25
Tips Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. You could substitute the double cream for clotted cream or whipped thickened cream.
Recipe courtesy of “The Australian Women’s Weekly High Tea", ACP Books, rrp $32.95, available from selected bookshops and department stores and online at www.acpbooks.com.au
Photographer: Louise Lister; Stylist: Vicki Liley.
2. Sift flour and sugar into large bowl; rub in butter.
3. Add buttermilk. Use a knife to cut the buttermilk through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
4. Press dough out to 2cm (3/4 inch) thickness, cut out 4cm (1½ inch) rounds. Place scones, just touching, in pan. Gently knead scraps of dough together; repeat process. Brush scones with a little extra buttermilk.
5. Bake scones about 15 minutes. Serve warm scones with jam and cream.
prep + cook time - 35 minutes makes 25
Tips Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. You could substitute the double cream for clotted cream or whipped thickened cream.
Recipe courtesy of “The Australian Women’s Weekly High Tea", ACP Books, rrp $32.95, available from selected bookshops and department stores and online at www.acpbooks.com.au
Photographer: Louise Lister; Stylist: Vicki Liley.
Or was it the need to chatter and share and drink tea?
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