Ingredients
3 cups self raising flour
2 tsp baking powder
2 tbs icing sugar
200mls thickened cream
125mls cold water
plain flour for dusting
Jam and double cream for serving
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place oven rack in top third of oven. preheat to 230°C (fan forced) 2) Sift flour, baking powder and sugar into bowl, add cream and water. Cut and fold mixture with spatula until it forms a ball. 3) Dust finger tips with flour and Knead lightly till mixture is just smooth and slightly springy. Do not over work mixture. 4) Roll mixture to 2cm deep and cut with scone cutter or cut into desire shape. Separate each scone on the sheet. 5) Bake scones for 15 minutes until golden brown and cooked through.