Scones

I thought I'd make a healthier version of my scones today. So I substituted the usual self raising flour with wholemeal organic flour. Well, I must admit I do prefer the 'original' version better. Anyway for those of you who would like to try, here are the recipes for both versions.

Plain Scones

Ingredients
500 gm self raising flour
2 tablespoons butter (at room temperature)
pinch of salt
1 teaspoon sugar (removes floury taste)
3/4 cup milk

250 ml cream
Jam or marmalade

Preheat oven to very hot (210°C in a fan forced oven).

Method

1. Sift flour with salt and sugar.


2. Using a butter knife or with your fingers, cut or rub in the butter until the mixture resembles breadcrumbs.


3. Pour in most of the milk and with light hands, mix to bind.


4. Tip pastry onto lightly floured table and knead lightly until the pastry is no longer sticky. Unlike pie pastry, scone pastry does not need to be smooth.


5. Using a rolling pin, lightly roll out pastry to about 2cm thick.


6. Cut into 2 inch rounds.


7. Gather up remaining pastry and repeat steps 5 and 6.


8. Place scones onto lightly greased baking tray and brush tops with remaining milk.


9. Bake for 15 minutes on a higher shelf of the oven.


10. When the scones are lightly browned, remove from oven. Wrap in a clean towel to cool.

To serve: Split warm scones in horizontally. Spread generously with jam or marmalade and top with whipped cream. In this photograph, you can see the wholemeal organic flour scones I made today, toppped with the kumquat marmalade I made and some whipped cream.

Variations:

Wholemeal organic flour scones
Substitute self raising flour with wholemal organic flour plus 1 tablespoon baking powder.

Raisin scones
Add 1/2 cup raisins to sifted flour (before adding milk).