Posted by
wendy7
20 yrs ago
Scone Recipe from the CWA
(as used at the Melbourne Show)
Chef: CWA
This is the recipe that the Country Womens Association use at the Melbourne Show – and is reproduced here with their permission.
You need:
750 g (6 cup) S.R. flour
1 teaspoon salt
250 ml (1 cup) cream
500 ml approx (2 cup) milk
Method:
Sift flour and salt well.
Use sufficient milk to make a firm but not dry mixture (just enough milk to make a dough easy to handle without to much extra flour on the board).
Roll one way lightly; cut and place scone shapes on a cold tray and bake in hot oven for 8 to 10 minutes.
Brush tops with melted butter.
Hot oven 220 C or 430 F.
Makes 3 doz.
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Two questions:
1. when does the cream go in
2. How thick must the rolled dough be? 1inch?
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thanks ruth - one more question can the dough be prepared a couple of hrs before and kept in the fridge so that the baking is done just before i'm ready to serve the scones?
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Taps
20 yrs ago
Yes, you can keep it in the fridge, I always did mine. And I use butter cut into small pieces
and mix with the flour until it looks like bread crumbs.
A bit of plain yoghurt does magic, I also add some dried currant or raisins for variety. You can also brush with milk because it does not burn.
I make my own strawberry marmalade.
Sadly, I could not find clotted cream In Guangzhou, is there any in HK.
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