Bright scones

On the way back from training camp a few weeks ago we stopped at a bakery in Bright. After a big week of training naturally we were hungry so we had a scone… and then another… and then ANOTHER! They were just so tasty that we kept going back for more. A couple of years ago I went through a ‘scone phase’. I made scones of all sort – plain, pumpkin, date… but for some reason I have forgotten how good they are and the stop at Bright was just what I needed to remind me! My fool-proof scone recipe… expect the pumpkin ones to follow soon – the pumpkins are nearly ready for harvesting.

Plain scones


4 c self raising flour

2 tbsp butter

1 1/2 c milk

1/2 c water

1 egg

1. Pre heat oven to 200 C. Measure flour into bowl. Add butter. Crumb butter into flour with fingertips.

2. Warm milk and water slightly. Add egg, milk and water to flour and mix with a flat bladed knife until doughy.

3. Tip out onto floured surface and knead until smooth (don’t knead too much or scones will be chewy).

4. Roll out dough with a floured rolling pin to approx 2cm thick.20120319-140033.jpg

5. use a cutter or glass to cut scones. Place on greasproof paper on tray. Bake for 10-12 miuntes or until golden.


Scones rising in the oven.


Golden scones ready to eat!

You can also add 1/2 c choc chips when you are kneading the dough for a yummy sweet treat!


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