We have a very bad habit in our house. None of us really like cream, unless it’s on a really dense, thick cake. I accidentally bought a second container of cream, and it was going to go off before I could stop it. What to do?
I made scones. Others of you may know them as buttermilk biscuits. Scones are light, fluffy and staples of my childhood. The ones I made today are just plain, but you can also have pumpkin or date or sultana. Best served hot with a pat of butter or cream and jam.
DMH loves scones. Love, loves, loves scones. It’s one of the few things SO will request for me to make (other than choc chip cookies).
My recipe is from the Women’s Weekly Original Cookbook. I’m pretty sure I don’t cook anything else out of there, but the scone recipe works for me every time.
The Recipe
2 cups self raising flour
Enough baking powder to actually make the self-raising flour rise (in my case, 4tsps)
1 egg
1 tbs white/caster sugar
1/2 cup cream
1/3 cup milk
Mix eggs and sugar together until fluffy. Then mix in other ingredients. Turn dough out, and knead gently. Roll out to 3/4 inch thick (not smaller, or you’ll end up with flat biscuits) and bake in a very hot over (around 400*F or 210*C) for around 10 minutes. Scones should ‘pop-up’ in the oven.
I also made waffles to use up the cream, but as you need to have a waffle iron in order to make those, I didn’t give you readers the recipe. Do you want to hear recipes that have specialised equipment needed? Let me know.
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