Classic scones
Makes: 15 scones
Ingredients
4 cups self-raising flour
2 tbsp caster sugar
2 tsp baking powder
¼ tsp NOMU Sea Salt
80 g unsalted butter, cubed and chilled
1 tsp NOMU Vanilla Extract
1 ½ cups cream
2 extra large eggs
Egg wash, for glaze (whisk 1 egg with ¼ cup milk)
Directions
Preheat the oven to 220°C.
Sift all the dry ingredients into a mixing bowl. Add the butter and, using your fingertips, rub it into the dry ingredients until your mixture resembles a breadcrumb-like texture. Mix the Vanilla, cream and eggs together. Add these ingredients to the flour to form a sticky dough. If the mixture seems a little dry then add another dash of cream.
Roll the dough out to a 2 cm thickness and with a 5 cm cookie cutter, cut out your scones. Place the rounds on a baking tray lined with baking paper. If you have time, allow the mixture to rest for 15 minutes in the fridge.
Brush the scones with egg wash and bake in the oven for 10 – 12 minutes or until golden and cooked through. Serve with dollops of cream, lemon or grapefruit curd and, of course, strawberry jam.
Tips: The cream in the scones can be substituted with milk if preferred.
Ingredients
4 cups self-raising flour
2 tbsp caster sugar
2 tsp baking powder
¼ tsp NOMU Sea Salt
80 g unsalted butter, cubed and chilled
1 tsp NOMU Vanilla Extract
1 ½ cups cream
2 extra large eggs
Egg wash, for glaze (whisk 1 egg with ¼ cup milk)
Directions
Preheat the oven to 220°C.
Sift all the dry ingredients into a mixing bowl. Add the butter and, using your fingertips, rub it into the dry ingredients until your mixture resembles a breadcrumb-like texture. Mix the Vanilla, cream and eggs together. Add these ingredients to the flour to form a sticky dough. If the mixture seems a little dry then add another dash of cream.
Roll the dough out to a 2 cm thickness and with a 5 cm cookie cutter, cut out your scones. Place the rounds on a baking tray lined with baking paper. If you have time, allow the mixture to rest for 15 minutes in the fridge.
Brush the scones with egg wash and bake in the oven for 10 – 12 minutes or until golden and cooked through. Serve with dollops of cream, lemon or grapefruit curd and, of course, strawberry jam.
Tips: The cream in the scones can be substituted with milk if preferred.
Ingredients
4 cups self-raising flour
2 tbsp caster sugar
2 tsp baking powder
¼ tsp NOMU Sea Salt
80 g unsalted butter, cubed and chilled
1 tsp NOMU Vanilla Extract
1 ½ cups cream
2 extra large eggs
Egg wash, for glaze (whisk 1 egg with ¼ cup milk)
Directions
Preheat the oven to 220°C.
Sift all the dry ingredients into a mixing bowl. Add the butter and, using your fingertips, rub it into the dry ingredients until your mixture resembles a breadcrumb-like texture. Mix the Vanilla, cream and eggs together. Add these ingredients to the flour to form a sticky dough. If the mixture seems a little dry then add another dash of cream.
Roll the dough out to a 2 cm thickness and with a 5 cm cookie cutter, cut out your scones. Place the rounds on a baking tray lined with baking paper. If you have time, allow the mixture to rest for 15 minutes in the fridge.
Brush the scones with egg wash and bake in the oven for 10 – 12 minutes or until golden and cooked through. Serve with dollops of cream, lemon or grapefruit curd and, of course, strawberry jam.
Tips: The cream in the scones can be substituted with milk if preferred.
Ingredients
4 cups self-raising flour
2 tbsp caster sugar
2 tsp baking powder
¼ tsp NOMU Sea Salt
80 g unsalted butter, cubed and chilled
1 tsp NOMU Vanilla Extract
1 ½ cups cream
2 extra large eggs
Egg wash, for glaze (whisk 1 egg with ¼ cup milk)
Directions
Preheat the oven to 220°C.
Sift all the dry ingredients into a mixing bowl. Add the butter and, using your fingertips, rub it into the dry ingredients until your mixture resembles a breadcrumb-like texture. Mix the Vanilla, cream and eggs together. Add these ingredients to the flour to form a sticky dough. If the mixture seems a little dry then add another dash of cream.
Roll the dough out to a 2 cm thickness and with a 5 cm cookie cutter, cut out your scones. Place the rounds on a baking tray lined with baking paper. If you have time, allow the mixture to rest for 15 minutes in the fridge.
Brush the scones with egg wash and bake in the oven for 10 – 12 minutes or until golden and cooked through. Serve with dollops of cream, lemon or grapefruit curd and, of course, strawberry jam.
Tips: The cream in the scones can be substituted with milk if preferred.
