Have you ever thought about how many different kinds of scones there are? There are sweet scones, like white chocolate and strawberry, herb and cheese savoury scones, fruit-filled scones, butter scones, pumpkin scones, lemonade scones, buttermilk scones, lovely sounding crème fraiche scones that Kitsch n flavours just posted… I could continue for days…
I have a friend who can speedily and effortlessly whip up a batch of scones without thought. Whilst also cooking lunch. And bread. And happily chatting and drinking wine. She is very skilled at multitasking…
She’s even walked me through her recipe and watched me make it and still has no idea how I messed them up time and time again.
They tasted fine, but boy did they look awful.
Recently, I had to take a morning tea/afternoon tea type treat to an event, and I figured it was the perfect time to try making scones again, and shock horror, they actually turned out pretty well! They tasted great and rose beautifully and evenly, and because these particular scones contain no butter or milk, they were still great the next day.
So seeing as how I am now free from the scone curse, I’m off to experiment with other types of scones and offer these ones up to the Fiesta Friday #70 party. Angie @The Novice Gardener, Dini @Giramuk’s Kitchen and Mollie @The Frugal Hausfrau are your co-hosts this week so it should be a great get-together.
Vanilla Scones with Strawberry Cream
Ingredients for Vanilla Scones
- 4 cups self-raising flour
- 1 tablespoon caster sugar
- 1 cup thickened cream
- 1 cup milk
- 2 teaspoons vanilla bean paste (or vanilla essence)
- A few tablespoons of milk
- 2 tablespoons icing sugar (to serve)
Ingredients for Strawberry Cream
- ¼ cup strawberry jam
- 1 ½ cups whipped cream
- 150g fresh strawberries (roughly chopped)
- Preheat oven to 190°C. Line a flat baking tray with baking paper and set aside.
- Sift flour, sugar and a pinch of salt into a large bowl. Create a well in the centre and set aside.
- In a separate bowl, combine cream, milk and vanilla. Pour the mixture into the dry ingredients and stir with a flat-bladed knife to combine.
- Turn the dough out onto a lightly floured surface and knead gently until smooth.
- Pat the dough out to a 2.5cm-thick round. Using a 5cm scone cutter, cut 12 scones from the dough. Gently press the remaining dough together and repeat.
- Place the scones on the prepared tray, allowing a little room for spreading. Using a pastry brush, gently brush some milk on the tops and sides of the scones and then bake for 12 to 15 minutes or until golden.
- Remove the scones from the oven, cover with a clean tea towel and stand scones on tray for 10 minutes.
- To make the strawberry cream, stir the jam in a bowl until slightly softened. Add the cream and half the strawberries and gently fold through until just combined.
- Split scones in half. Top the bases with a dollop of strawberry cream, the remaining strawberries and the scone tops. Dust with icing sugar and serve.
Recipe by Julie Jansen from taste.com.