Wednesday, February 01, 2006

Day 1 - Scones

The first day back at school. Oscar at a new school in Year 2 and in a mainstream class. Felix in Year 1.

2006 is pretty darn exciting for all of us. What with the boys above, I return to work and Jasper starts 3 days of daycare at a wonderful centre in three weeks. But the biggest adventure of all is Chef opening his own restaurant. This is due to happen by the beginning of March. A monumental thing of excitement to say the least.

Anyway, back to the first exciting thing, the first day of school. I thought it would be nice for a fancy afternoon tea. So I made scones. Not that fancy, but delicious and very moreish.

I have a recipe from my Nan, but this recipe is from a very productive couple in Melbourne - Allan Campion and Michele Curtis - and their book that is one of my kitchen bibles, Campion & Curtis in the Kitchen


300g self raising flour
pinch of salt
2 tsp caster sugar
125 ml cream
125ml milk

Preheat the oven to 200C
Mix together the SR flour, salt and sugar
Make a well in the centre, pour in the liquids, then mix using a palate knife until just combined
Turn out onto a lightly floured surface and push mixture out to a 2cm thickness
Use a cutter or a small glass (like the small vegemite jar glass you used to get) and cut out rounds
Place on a lined baking sheet, touching each other
Brush with a little cream
Bake for 12-15 minutes - they should sound hollow when tapped
Remove from oven, cover with a tea towel until cool - if they last that long.

Whip the remainder of the carton of cream with a tsp of brown sugar
Serve scones with jam and cream.

Makes about a dozen, depending on your cutter.


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