Scones for breakfast, lunch and tea
I've been making these scones for fifteen years now and they're the most reliable recipe I've ever used (coming from a girl whose earliest attempt at drop scones were lovingly referred to as rock scones). And because one recipe is never enough, keep scrolling for four extra recipes from my writing friends, Kaneana, Cathryn, Leonie and Carla as featured in the Australian Romance Readers Association 'Cooking the Books' panel. I've tried them all (purely for research, of course) and I can guarantee they're fabulous too.
See below for the link to their recipes and a YouTube scone tutorial and interview I did with the Australian Romance Readers Association.
3c self-raising flour
2 teaspoons icing sugar
2 teaspoons cornflour
300mls full-fat thickened cream
Heat oven to 200c fan forced.
Sift dry ingredients or whisk together in a mixing bowl.
Crack the egg into a measuring jug and then fill with milk to the half cup mark. Mix with a fork. Add to dry ingredients along with the cream.
Stir together with a butter knife.
Knead dough on floured bench top. Roll out until it's about 3cm thick.
Cut with a metal scone cutter (NOT a cup or water glass). Makes 12-13.
Dust oven tray with flour, bake until perfect (they will smell cooked). My oven takes about 12 minutes and I turn the tray 180 degrees once half way through baking.
Tip #1 - Make sure you cut all sides of the scone with the cutter
Tip #2 - I never sift the dry ingredients, I use the whisk instead
Tip #3 - You can add cheese and chives, or cheese and bacon for a savoury version
I had lots of fun talking all things books and baking for the ARRA 'Romantic Rendezvous Lockdown Convention' and made it my mission to try each of the below recipes. My family thought it was fantastic and they are all equally delicious. I even though I adore my scone recipe, I will certainly be throwing these four recipes into high rotation too.
Kaneana May's pumpkin scones recipe can be found here. (Yummy with sesame seeds sprinkled on top. Try them with cucumber, tomato and cheese for a healthy-ish brunch)
Leonie Kelsall's shearers scones with sultanas are here. (The hint of spice and sultanas taste fantastic with sharp cheese.)
Cathryn Hein's super easy scones are here. (And they stayed light and fluffy the next day too, which is very impressive.)
Carla Caruso's Nonna's scones are here. (Super quick, easy and fluffy!)