When we were in Melbourne in the Dandenong ranges there were tea houses advertising Devonshire tea everywhere. The weather was perfect for a hot cuppa and a couple of scones so when we stopped in at Sky High a restaurant at the top of the range. Josh managed to demolish two scones in a matter of minutes before proceeding to ask me if I was full so he could have one of mine.
I was going to make pecan pie today but Josh managed to convince me to make scones instead.
Before I continue with the scones I just wanted to share with you my awesome sandwich that I had for lunch today!
4 cups self raising flour
2 tablespoons icing sugar
11/2 cups milk
3/4 cup water
Preheat the oven to 220 C. Prepare an oven tray and line with baking paper.
Sift flour and sugar into a large bowl and rub in butter with finger tips. Try and keep your hands cold so that the ingredients stay cool.
Make a well in the centre of the flour mixture and add the milk and water. (I only used 1/2 cup of water but you may need to add a bit more).
Use a knife to "cut" the milk and water through the flour, mixing to a soft sticky dough.
This is important as you don't want to over work the dough as this will turn it into rock cakes when finished.
Knead dough on floured surface until smooth, once again being careful not to over work.
Press dough to 2cm thickness. Dip 4.5 cm round cutter in flour and cut as many rounds as you can from the piece of dough.
Place scones side by side just 1cm apart on the tray.
Knead scraps of dough together and repeat pressing and cutting of dough until all is on the tray.
Brush the tops with a little extra milk and bake for 15mins or until scones are just browned.
Best served with jam and cream or butter and golden syrup.
I picked up this tasty jam from "Honey World" at Currumbin down the Gold Coast, delicious!