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Dawn Draws! - Nana’s Homemade English Scones


1st October, 2010
Jenny Butler
Friday 1st October 2010

Thank you Dawn for a delightfully food filled week! I've loved trying some of your favorite recipes and hearing all about why they are special to you.  Maybe we should all bake today's recipe to add some class to Grand Final Day part 2?! - Jenny x

I love scones so much!  I really do!  Growing up, I’ve never had a single scone in my entire life, until I came to Australia.  No good scones in Singapore. Oh what a pity!  But this recipe, after discovering it, has been a favourite in my kitchen.  I make it so often, I had to re-write it three times because the paper was actually tearing!  It’s quick, fun and super easy. If you like raisins, pop a bunch into your batter.  If not, leave it plain. So flexible, so easy,  try it yourself!

Nana’s Homemade English Scones
Depending on the size you make your scones, this feeds a whole bunch of people really!

½ cup cream
2 tablespoons caster sugar
½ cup milk (extra might be needed)
pinch of salt
2 cups self-raising flour
bunch of raisins or sultanas (if you like fruity scones)
cold butter (for serving)
jam and whipped cream (for serving)
Good amount of icing sugar (for dusting)

1. Preheat oven to 150 degrees. Line baking tray with baking paper.
2. Ina big bowl, mix sifted flour, ½ cup cream, sugar, salt and milk. Add raisins if you want fruity scones. I usually divide my batter into two so I get both fruity and plain scones!
3. When well mixed, spoon bits of mixture ( I usually use a heaped tablespoon ) onto baking tray. These scones will expand when baking, so remember to leave some space in between each scone.
5. Bake for about 10-15 minutes or until scones turn golden brown. Leave on rack to cool.
6. Dust with icing sugar, and serve while slightly warm, with lots of nice cold butter, jam and whipped cream!

- Dawn x

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