Weiss' Scones
The best scones ever! This is my friend's recipe and the only one I use to make scones. It can't get easier than this, and of course, it's delicious.
Makes about 6 big scones
INGREDIENTS
2 cups self-raising flour
1 1/2 tsp baking powder
2 medium size eggs or 1 jumbo egg
pinch of salt
1/2 - 3/4 cup cream / buttermilk / sour cream
METHOD
- Sift the flour, baking powder and salt together
- Dust your working area with some flour
- Preheat your oven to 200 degrees Celsius (fan assisted) or 180 degrees Celsius (normal oven)
- Grease a suitable baking sheet
- Beat the eggs and add the cream, add little by little to the flour mixture. The mixture shouldn't be runny but also not dry
- Shape the dough with your hands into a circle. No need to knead the dough
- Dip a glass / dedicated cookie cutter in flour and use this to make circle forms from the dough
- Shape the scones with your hands and add to baking sheet
- Brush with any remaining egg wash (or use a freshly beaten egg)
- Let stand for a few minutes to rise
- Bake for 7 - 8 minutes until nicely browned on top. Check for doneness and let cool a little before serving - buttered / jam and whipped cream or whatever takes your fancy!
NOTES
- Use a glass with a smaller diameter or smaller cookie cutter for smaller scones
- Cream, buttermilk and sour cream all work equally well. Use what you have on hand. Personally I prefer buttermilk and sour cream :-)
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