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CWA Quick Scones
These are a really simple variation of lemonade scones, and they are good!
I first learnt to make them, and tried them, from a Landline program about 10 years ago - could be a bit longer. The CWA branch was located in Tasmania (and I apologise but I forget where) and the ladies were making them for a sale they were catering.
These scones are even easier than my favourite recipe for Lemonade Scones, and just as good.
When cream is on sale (as it often is at NQR, a grocery clearance here) or is marked down at the supermarket because it's close to date, I will buy it and pop it in the freezer. It's handy for all sorts of things, including making sauces and of course scones.
I first learnt to make them, and tried them, from a Landline program about 10 years ago - could be a bit longer. The CWA branch was located in Tasmania (and I apologise but I forget where) and the ladies were making them for a sale they were catering.
These scones are even easier than my favourite recipe for Lemonade Scones, and just as good.
When cream is on sale (as it often is at NQR, a grocery clearance here) or is marked down at the supermarket because it's close to date, I will buy it and pop it in the freezer. It's handy for all sorts of things, including making sauces and of course scones.
Ingredients:
4 cups SR flour
600ml cream
Method:
Pre-heat oven to 200 degrees Celsius.
Line a baking sheet with baking paper. I reuse baking paper until it is brown and crunchy and falling apart, it's fine. You don't need to bin it after a single use, just wipe it over with a damp cloth and let it air dry before putting it away.
Mix the flour and cream together to make a soft dough. Honestly, the easiest way to do this is with your hands so wash them, dry them and then use them!
Lightly flour the bench and tip the dough out. Press into a round about 2cm thick. Do not roll - it will toughen the dough, just press lightly with your hands. I know that you'll see people rolling the scone dough, they're welcome to their flat, tough scones. Press it out, gently stretching it until the dough is about 2cm thick.
Use a floured glass or biscuit cutter to cut rounds from the dough, reshaping as necessary until it is all used. To reshape, gently press the dough into a ball and press it out again. Gently is the operative word, no need to be rough here.
Put the scones on the baking sheet, just touching so they rise evenly. Brush the tops with milk.
Bake 10 - 15 minutes until bottom is golden and they sound hollow when tapped.
Alternatively, press the dough into a rectangle about 2cm thick and slip it onto the baking sheet.
Cut squares into the dough to make scones - now remember they will rise, so don't make them too big!
Brush the tops with milk and put the tray into the pre-heated oven. Bake for 15 - 20 minutes until the tops and bottoms are golden and they sound hollow when tapped.
To test doneness for either baking method, carefully lift one or two scones off the baking sheet to check the colour of the bottom.
So, if you have arthritis and rubbing the butter into a traditional scone is painful, or you're like me and it's just to darn fiddly, and you don't happen to have lemonade on hand, this is a great recipe and it can be halved or doubled easily, depending on how many you'll be treating to scones for afternoon tea.
These scones freeze well, and thaw beautifully, making them a great option for a double-up recipe.
4 cups SR flour
600ml cream
Method:
Pre-heat oven to 200 degrees Celsius.
Line a baking sheet with baking paper. I reuse baking paper until it is brown and crunchy and falling apart, it's fine. You don't need to bin it after a single use, just wipe it over with a damp cloth and let it air dry before putting it away.
Mix the flour and cream together to make a soft dough. Honestly, the easiest way to do this is with your hands so wash them, dry them and then use them!
Lightly flour the bench and tip the dough out. Press into a round about 2cm thick. Do not roll - it will toughen the dough, just press lightly with your hands. I know that you'll see people rolling the scone dough, they're welcome to their flat, tough scones. Press it out, gently stretching it until the dough is about 2cm thick.
Use a floured glass or biscuit cutter to cut rounds from the dough, reshaping as necessary until it is all used. To reshape, gently press the dough into a ball and press it out again. Gently is the operative word, no need to be rough here.
Put the scones on the baking sheet, just touching so they rise evenly. Brush the tops with milk.
Bake 10 - 15 minutes until bottom is golden and they sound hollow when tapped.
Alternatively, press the dough into a rectangle about 2cm thick and slip it onto the baking sheet.
Cut squares into the dough to make scones - now remember they will rise, so don't make them too big!
Brush the tops with milk and put the tray into the pre-heated oven. Bake for 15 - 20 minutes until the tops and bottoms are golden and they sound hollow when tapped.
To test doneness for either baking method, carefully lift one or two scones off the baking sheet to check the colour of the bottom.
So, if you have arthritis and rubbing the butter into a traditional scone is painful, or you're like me and it's just to darn fiddly, and you don't happen to have lemonade on hand, this is a great recipe and it can be halved or doubled easily, depending on how many you'll be treating to scones for afternoon tea.
These scones freeze well, and thaw beautifully, making them a great option for a double-up recipe.