Rhonda's Scones on this Saturday morning ...

When I woke up this morning I had a hankering for some scones.  I got out Rhonda's Down To Earth book and used her recipe which is here.

I didn't have any buttermilk on hand so I used 1/2 cup cream and 1/2 cup skim milk (and I didn't 

sour it).

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It made a lovely soft dough.  It is really important not to over work the dough.  I cut in/mix my dough with a bread and butter knife (taught to me by my mother and to her by her mother-in-law). Once the dough is just together, tip onto the floured bench, dust with flour, shape into a round and press out with your fingers to about 1 inch thich.  Use a sharp edged cutter to get the best rise.

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All cut out, brushed with milk, ready for the hot, pre-heated oven (mine was at 200C) ...

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I knew they were going to be good as they started to rise almost immediately.
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Might as well have a cuppa while I wait...
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Perfection!
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If you've never made scones, give this recipe a go.  Remember, don't over work the dough and get them into a nice hot oven so they start to puff straight away.  I wrap my scones in a clean tea towel sitting in a colander as soon as they come out of the oven, I think the steam improves them (another thing my mother taught me).

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I like my scones with 

jam and cream

buttered with vegemite

buttered with jam

 buttered with fresh tomato slices, salt & pepper

buttered with cheese and gherkins

and just buttered!

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Cheers - Joolz