Back to basics. How to make easy scones.

This week we have a guest post by my daughter Chloe.   She is sharing her sour dough scone recipe and I am following with my gluten free and Hilde's easy scone recipes.    This is because scones are like pancakes... they are delicious basics that everyone loves,  they feed a crowd,  cost very little... truly a very valuable basic!

As many of you know I am in South Australia.  Scones to us are both savoury and sweet.  Probably most often scones are served with jam and cream.   However they can be served with soup or made as a topping on something in the way a dumpling is used.   Cheese, bacon, pumpkin can be added to the mix to make various savoury scones which are very good in lunch boxes.   I am not sure if scones are the exact same things as biscuits in the US but I think they are basically the same.   Please let me know what you think! 

Another point highlighted here is something Mum taught me and I have always followed...  now you will see Chloe has taken it on board.  ALWAYS feed the workers.  Whoever is here during the day is offered tea,  coffee,  morning tea and lunch.   I cannot tell you the results from this which are everything from just being kind to long time loyal workers and friends,  workers who go the extra mile,  more work in a day,  workers who always want to come back to your place and more!

Over to Chloe...

 Hello lovely ladies 

At our house, “smoko” (morning tea) is a part of every day. We start our days early so it’s a long stretch between breakfast and lunch. For the kids it’s a helpful milestone to reach (you need to play until this time) or a good excuse to head inside after a morning of outdoor play to get some jobs done or to sit and tackle a school lesson. 

When the weather permits we sit outside on a huge table that my grandfather gave me. He had had it made for a tearoom on one of his work sites and over the years it must have had 100’s of hungry hard working men and visitors sit down at it for good food and good conversation. I think he would like that it’s still used for that purpose (and our own little family) now. 

A hearty morning tea seems to reinvigorate most men and despite the time lost to sit down and share it, there always seems to be more work achieved afterwards. 

Smoko doesn’t need to be expensive or time consuming. In fact I find men (and children) seem to most enjoy the old fashioned basics. 

A recent smoko favourite at our house has been sourdough scones. I find so many great recipes over at farmhouseonboone and this is another of hers The Best Sourdough Discard Scones Recipe - Farmhouse on Boone

If I intend to make these then the night before I will pull my sourdough starter out of the fridge, feed it and leave it out on my counter. 

The next morning after breakfast I’ll whip up the dry ingredients (she says to use frozen butter but I never do, straight from the fridge has always worked just fine for me). I’ve added in frozen blueberries which was lovely but the plain ones are still perfectly yummy. 

Then you mix up the wet ingredients separately and then mix it all just until it comes together enough to shape and cut (don’t over mix it).

Rather than roll out the dough and use a scone cutter, just press it into a rough circle and use your dough scraper (or a knife if you don’t have one) to cut it into 8 equal portions. This is so simple and you don’t need to wash a rolling pin or scone cutters! Arrange the portions on a tray and let them chill in the fridge for 30mins. This is when I preheat my oven, tidy up the kitchen and lay out my tray ready to cart all the supplies to the table (tea, coffee, butter, jam, cream etc). 

Just before popping them in the oven, give them a brush with cream and a little sprinkle of sugar if you like. 

When the weather is nice, we head outdoors. 

Mum gave me a huge serving tray (it only just fits through the doorway without knocking my knuckles) so I can carry the whole oven tray out and keep them warm until everyone arrives.

Now days it seems less and less common for people to be hospitable and the fellas who I have offered morning tea to (tradesman and the like that we don’t often see) have seemed shocked and grateful to be included. To them a simple scone seems to be a big deal! How happily and eagerly they carry on work after a scone! 

I’ve also never witnessed a child misbehave or grumble when there is something yummy to sit up at the table for…

Being home on the farm means the men are often working close enough to pop back to the house to join us but of course it’s just as important to pop something filling into their lunch boxes if you know they won’t make it home. It’s not expensive to buy a slim ice pack to keep in the freezer to send alongside a cool drink or to have a sturdy thermos to send a hot coffee but to them it will make the day spent working out in the elements far more comfortable (plus they will think of you as they unwrap their lunch and discover what treats you have sent them). 

I hope those of you that try the scones enjoy them! 

Happy baking Ladies x

Hilde's easy scones.

Hilde was a wonderful friend of mine and the best cook!  

300ml carton of cream. (10 oz)

The same container the cream came in, filled with milk..

3 and half cups of self raising flour.

Mix to a dough.   Cut into thick rounds.  Place close together and bake in a hot oven about 20 minutes.

That's it!

Now for my scones.  No matter what I tried for 40 years I could not make them.  They turned out like rocks.  Once my Nana stood right next to make to oversee and they still were rocks.  Nana was an amazed.   Eventually one day I decided to ignore all the rules...  which were to cut in the butter,  handle lightly etc.  and I placed the ingredients in my bread maker to be kneaded.  These turned out!  

Now I eat gluten free and so does Mum.    I pretty much just use GF flour in any recipe rather than have special recipes.   My favourite flour is Woolworths ...

Pretty much wherever you live GF flour is available now.    It is whiter than regular flour so things look paler...   sometimes you need a little more flour with GF.   Some times things don't rise as well.

I experimented and this is my even-I-can't-mess-this-up- scone recipe.

One whole packet 750g Self Raising GF flour.  (1.6 lbs)

About 100 grams butter,  (3.5 oz)

2 cups milk,

1/2 teaspoon baking powder.

1 egg.

Yes, I add baking powder to already Self raising flour...  it helps.  The egg also helps them rise.   Melt the butter to soft.  Mix all together to a soft dough.  I do this in my Kitchen Aid.   If it is too sticky add a bit more flour until it is soft but you can handle it.  You want a nice smooth bread like dough.  Flour a board and cut out thick rounds (about an inch thick)  then place on a baking sheet or dish. 

 I always use non stick paper but you don't have to.  Bake in a pre heated, fairly hot,  oven (200C) for 20 minutes.   

That is it.  For pumpkin I add about half a cup of pumpkin puree then mix it and add extra flour until the dough is nice.  Or add cheese.  Or add sultanas.  Or add chopped dates.  

They freeze perfectly so I always double this amount.   With GF baking I find to serve always serve warm or fresh out of the oven.   They are delicious.   

If you have a gluten free friend and make these you will be loved forever!

Finally,  for some added basics goodness watch Emmy here on Frugal Money Saver.  Her list of meals... her planner... so lovely! 

If you have a scone/biscuit recipe please share your version!   Also please share how you use them to feed your family, stretch a meal,  feed visitors or whatever you do.   I find that a basket of fresh warm scones seem to delight men, women and children of all ages.   They are worth their weight in gold! xxx