Lorna is one of my husband’s great-aunties, his grandfather Theo’s young sister. My husband lived with her and her husband Ern when he was at Uni. They were lovely people. They say Lorna was a good baker.
Many years ago, when I wanted to bake scones for the first time, she gave me her recipe. It was a very simple one. Following her instructions, I have never failed to make high risen scones ever since. I have tasted many sones at different occasions but I love Lorna’s scones the best.
12 to 16 Scones *depending on the size
3 cups Self-Raising Flour
1 tablespoon Caster Sugar
80g Cold Regular Butter *Not the unsalted butter!
1 cup Milk *you might need extra 1-2 tablespoons
- You need a hot oven. Preheat oven to 220C. Line a baking tray with baking paper.
- Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Now you’d better cold your hands if your hands are warm. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. Do not over do it.
- Add Milk and stir until a sticky dough forms. Knead gently until just combined and smooth.
- Using your palm (I have never used a rolling pin for scones), gently flatten the dough to 2cm thick. Using a round cutter or a drinking glass which I use always, cut out scones. (My drinking glass is 7cm in diameter and I made 12 scones.)
- Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
- Serve with jam and cream. Or you can enjoy them with ‘Tsubu-an (Red Bean Paste)’ and cream.