My husband’s Great-Auntie Lorna gave me har 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 at all. Can Scones be made without Butter? I tried it anyway.
The dough was VERY soft and gooey, and I muttered to myself, ‘Oh, Lorna, this is not gonna work out’. However, it did. The scones were cooked very quickly and rose quite high. It took less than 20 minutes for me to make these Butter-less Scones. I prefer Scones made with Butter, but Butter-less Scones are not bad.
10 to 12 Scones *depending on the size
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 *Buttermilk can be used
- 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 soft 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 the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Enjoy these Scones warm.
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