My husband’s Great-Auntie Lorna gave me her Scone recipe nearly 30 years ago. It was a very simple one. Following her instructions, I have never failed to make high risen Scones ever since. Recently I have discovered another Lorna’s scone recipe, that requires No Butter. Can Scones be made without Butter? I tried it anyway.
The dough was VERY soft and I thought this would never work out well. HOWEVER, it did. The scones were cooked very quickly and rose quite high. It took less than 20 minutes for me to make them. I prefer Lorna’s Scones made with Butter, but No-Butter Scones are not bad.
Makes
10 to 12 Scones *depending on the size
Ingredients
2 cups Self-Raising Flour *plus extra
1/2 teaspoon Baking Powder
1 pinch Salt *I added 1/8 teaspoon
1 tablespoon Caster Sugar
1/4 cup Thickened Cream
1 cup Full Cream Milk
Method
Preheat oven to 210℃. Line a baking tray with baking paper.Place Self-Raising Flour, Baking Powder, Salt and Caster Sugar in a mixing bowl, and mix to blend. Add Cream and Milk, and mix until just combined. The dough can be VERY soft.Sprinkle a generous amount of Flour on a flat work surface such as a chopping board, and take out the sticky dough onto the floured surface. Sprinkle extra Flour over the dough and use your hand to gently flatten it to 2cm thick.Cut out scones using a round cutter or a drinking glass. *Note: Today I used 7cm cutter and made 10 scones.Place scones on prepared tray. Bake for 10 to 15 minutes or until golden and hollow when tapped on top. Enjoy these Scones warm.
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