A final recipe to help your prepare for tomorrow’s Biggest Morning Tea. What would a morning tea be without scones, jam and cream! Here is a great recipe from Queensland show cook Dorothy Rideout, who has made more than a few in her time, to serve at smoko during mustering on the family property at Thangool. As usual, there are special tips to go with from the cook and the judges.
450 g (3 cups) self raising flour
2 tablespoons soft icing sugar mixture
3 teaspoons baking powder
250 ml (1 cup) milk
250 ml (1 cup) cream
Preheat the oven to hot (200 °Celsius in a conventional electric oven). Grease a baking tray, or line it with baking paper.
Sift the flour, sugar and baking powder together, twice, and place in a large mixing bowl. Make a well in the centre and add both the milk and the cream. Stir with a knife, until the mixture forms a soft dough.
Turn the dough out onto a lightly floured surface and knead very lightly, patting the dough gently into shape until it is about 2 centimetres thick.
Cut the scones out using a scone cutter. Place them on the prepared tray and leave them to sit for five minutes. Bake for 12 minutes, until they are lightly brown and sound hollow when tapped on the bottom.
Makes about 30 scones.
Tips from the cook
Scones require a light hand. Knead the mixture gently, and only enough to pull it together.
A good scone should never be cut. You should be able to split it apart with your fingers.
Tips from the judge
Always cut the dough using a proper scone cutter rather than a glass.
Do not twist the cutter when you press it down into the dough and remove it, or it will cause the scones to rise lopsidedly as they cook.