Scones – you totally can make them

Ok people let’s talk scones. I love scones. I really loved scones when I was pregnant with my son, I mean I was making them several times a week for the whole 9 months. Predictably my son loves scones .

What’s not to love about scones, they are cheap, easy and need no fancy ingredients. You can dress them up and serve them with fancy butters & jams or just enjoy them in a simple way.  They are also a staple of Australain baking and I’m going to bake my way through a whole bunch of Australain baking classics begining with scones.

However I’m getting the idea that people are frightened of making them. I always seem to have people asking me how to make them, what ingredients are needed etc. There is this strange perception form people that they are hard to make. People even buy scone mix.

Let me put this out there for you . YOU CAN MAKE SCONES. You totally can I have faith in you. You need only 3 ingredients, and I bet there’s a fair chance you have then in your cupboard. You don’t need a fancy mixer, there is no creaming butter and sugar and not even a wooden spoon is needed.

Let’s make scones

There is sifting of flour (but you can skip this and it will still work out really well)

Butter rubbed into flour

Mixed together with buttermilk with a knife

Glazing action

Scones

2 1/2 cups self raising flour

30g butter

1 cup butter milk (or plain milk or cream for a richer scone)

Extra milk for glazing

Preheat oven to 200 degrees c

Sift Flour into bowl (I’ve not sifted it & it still worked out)

Rub butter into flour, you want to rub it in until the mixture looks like breadcrumbs

Make a well in the centre, add milk. Mix with a knife (yes just an average butter knife) to form a dough.

Top out on to light floured surface gather it together and pat it down to about 2.5 cm thick. Don’t overwork the dough or it will make the scones tough.

Cut scones out. I’ve got some fancy scone cutter (gift for going to a tupperware party), if you don’t have one use a small glass. Pop scones on baking paper lined tray fairly close together (it helps them rise). Glaze scones with extra milk.

Bake for 15 mins (or until lightly golden).  Cool on cooling rack.

Buttermilk Pancakes

I’ve been making pancakes nearly every Saturday since my husband and I bought our house nearly 11 years ago.  It wasn’t like we decided that this would be some sort of tradition, just that we both liked pancakes and we had plenty of time on Saturday mornings and it sort of became a ritual.

Fast forward nearly 11 years and now with 2 kids Saturday mornings are often hectic but we still find time to make pancakes, and I can report our love of pancakes has been passed on to our children who seem to be able to inhale  ridiculous amounts of pancakes. 

Over the years we have tried several different recipes which have been good but this recipe we think is the best, and every time I suggest something different Lucas looks at me like I’m a crazy lady.  It makes fluffy light pancakes (kinda hot cake style), best served with homemade vanilla syrup

So lets make pancakes

 

There’s flour, mixed with sugar and bi carb

 

And eggs mixed with butter milk

Then wet plus dry are whisked together

Fried in our perfect pancake size pan with butter (some people suggest frying them with no butter or oil, but it’s never worked for me)

Drizzle with “once you taste it you’ll never go back to maple syrup” homemade vanilla syrup

Buttermilk Pancakes (makes a lot)

Recipe adapted from Julie Goodwins Our Family Table

2 Cups self raising flour

½ teaspoon bi carb

½ cup sugar

2 ½ cups buttermilk

2 eggs

Mix self raising flour, bi carb and sugar together in a bowl.

In another bowl mix whisk together eggs and butter milk.

Add egg/buttermilk mixture to dry ingredients.  Mix until it’s all incorporated and there are no lumps, but don’t over mix otherwise you’ll get tough pancakes.  Sometimes the batter seems a bit thick so I thin it with a little bit of water, you want the consistency similar to cake batter.

Melt a small piece of butter in a pan, then add batter to pan. How much you add will depend don how big your pan is how big  or thick a pancake you want.  Once bubbles start to appear its time to turn the pancake.  Cook for another minute or until cooked through.

Repeat with remaining mixture

Homemade vanilla syrup

1 cup brown sugar

½ cup water

1 teaspoon vanilla extract (you can use vanilla essence if the budget doesn’t stretch this far)

Mix sugar and water in saucepan over medium heat till sugar is dissolved.

Remove from heat add vanilla extract

Store in fridge