Old Fashioned SconesTraditional scones

Old Fashioned Scones Scones have been out of fashion for awhile now, but they shouldn’t be.  They make the perfect accompaniment for a morning tea.  This is an old recipe out of Mum’s hand written cookbook and are perfect for…

Old Fashioned Scones

Scones have been out of fashion for awhile now, but they shouldn’t be.  They make the perfect accompaniment for a morning tea.  This is an old recipe out of Mum’s hand written cookbook and are perfect for the frugal living lifestyle!

Make them nice and fresh and serve them warm from the oven with slatherings of butter, jam and cream.  There is nothing better!

We have a few other recipes for scones if you are wanting to try a few:

 Old Fashioned Scones | Stay at Home Mum

Baking Baking, Fast Food (30 minutes or less), Kid Friendly, Lunches & Snacks, Recipes,
serves
12
time needed
prep cook
ingredients
5
difficulty
medium
rating (click to rate)
4.2 based on 1313 ratings, click to rate

Ingredients

  • 4 cups Self Raising Flour sifted well
  • 3/4 cups Milk (or buttermilk if you have it on hand)
  • 3/4 cups Cream
  • 1 Egg
  • Milk for brushing on top


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Method

Preheat the oven to a hot 200 degrees.  Line a flat baking tray with baking paper and set aside.  Sift the flour and salt into a bowl and make a well in the centre.  In a separate bowl, beat together the egg, milk and cream.  Pour the liquid into the dry mixture whilst mixing with a butter knife (don't overmix - mix until just combined or your scones will be tough!).

Roll out the mixture gently and use scone cutters (or a floured glass) to cut out the scones.  Place them close together on the baking paper and brush each scone lightly with milk.  Bake for 15 minutes or until golden.  Serve warm with jam and cream.

Makes 12 scones

We also have some terrific recipes for Lemonade Scones and Pumpkin Scones for all those scone lovers out there!

Recipe Hints and Tips:

  • Old Fashioned Scones are best eaten fresh and warm from the oven.  They can be kept for a day or two in a sealed air-tight container.
  • They can be frozen.  Let cool to room temperature, double wrap in plastic wrap and freeze for up to two months.

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