SCONES WITH
CHANTILLYCREAM
PREP+ COOKTIME 45 MINUTESMAKES 20
4 cups(600g)self-raisingflour
2 tablespoonsicingsugar
60gbutter
1½cups(375ml)milk
¾ cup(180ml)water,approximately
strawberryconserve, to serve
CHANTILLYCREAM
300mlcartonthickenedcream
2 teaspoons icingsugar
1 teaspoonvanillaextract
1 Preheatovento220°C/200°Cfan.
Grease20cmx 30cmlamingtonpan.
2 Siftflourandsugarintolarge
bowl;rubinbutterwithfingertips.
3 Makea wellincentreofflour
mixture;addmilkandalmostallthe
water.Useknifeto“cut”themilk
andwaterthroughtheflourmixture,
mixingtoa soft,stickydough.Knead
dough on floured surface until smooth.
4 Pressdoughoutto2cmthickness.
Dip4.5cmroundcutterinflour;cut
asmanyroundsasyoucanfrom
pieceofdough.Placescones,side
byside,justtouching,inpan.
5 Gentlykneadscrapsofdough
together;repeatpressingandcutting
ofdough,placeinsamepan.Brush
topswitha littleextramilk;bakefor
15 minutesoruntilsconesarejust
brownedandsoundhollowwhen
tappedfirmlyonthetopwith fingers.
6 Makechantillycream.
7 Servesconeswithstrawberry
conserve(seerecipe,facing page)
and chantilly cream.CHANTILLYCREAM
Forthechantillycream,beatthe
creamina bowl,usinganelectric
mixer,untilit beginstothicken.
Addsugarandvanilla.Beatuntil
soft peaks form. Cover and chill.GRANDMA’S
TOP TIPS- Aimfora soft,stickydough
thatjustholdsitsshapewhen
turnedoutofthebowl. - Handledoughlightly,flattening
itgentlywithlightlyfloured
handstoabout2cmindepth
allover,pressingfrom the
centreoutwards. - Usea sharpmetalcutter(for
rounds)orknife(forsquares),
thathasbeendippedinflour.
Removethecutterinanupward,
ratherthana twistingmotion. - Placescones,barelytouching
eachother,inlightlygreased,
shallowcakepans,sotheysupport
eachotherastheyrise.Thesides
ofthepanwillstoptheoutside
sconesfromtopplingover. - If youwantcrustyscones,place
themabout1cmapartonan
oventraythathasbeenlightly
greased,onlywherethe scones
aregoingtostand. - Bakeina veryhotovensoscones
canrisequicklyfora lightfluffy
texture.Sconesshoulddouble in
heightafterbaking. - Turnsconesoutontoa wirerack
assoonastheycomeoutofthe
oven,topreventthemfrom
“steaming” inthepan.Wrapthem
ina teatowelif youwanta soft
crust.Leavethemuncoveredto
coolif youpreferthemcrusty. - Tos terilise jarsfortheconserve,
washjarsandlidsinwarmsoapy
water.Rinsewell.Placeina large
saucepanandcoverwithwater.
Bringtotheboilandboilfor
10 minutes.Drainwaterfromjars;
transferjarsandlidstoa baking
traylinedwitha cleanteatowel.
Coverwitha sheetoffoilandplace
ina lowovenuntildry.Usestraight
fromoven.Anotheralternativeto
thismethodis toputthejars
throughthehottestcycleinthe
dishwasher without detergent.
124 #COOKWITHTHEWEEKLY