Lorna’s Scones

Name: Lorna’s Scones
Yield: 12 to 16 Scones *depending on the size
Cuisine: British
Ingredients: 3 cups SR (Self Rising) Flour; 1 tablespoon Caster Sugar; 80 g Cold Regular Butter *Not the unsalted butter!; 1 cup Milk *You might need extra 1-2 tablespoons

Hiroko Liston @hirokoliston

Melbourne, Australia

Lorna is one of my husband’s great-aunties, his grandfather Theo’s young sister. My husband lived with her and her husband Ern when he was at Uni. They were lovely people. They say Lorna was a good baker.

Many years ago, when I wanted to bake Scones for the first time, she gave me her recipe. It was a very simple one. Following her instructions, I have never failed to make high risen scones ever since. I have tasted many Scones at different occasions but I love Lorna’s Scones the best.

Hiroko Liston @hirokoliston

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Ingredients

12 to 16 Scones *depending on the size

3 cupsSR (Self Rising) Flour
1 tablespoonCaster Sugar
80 gCold Regular Butter *Not the unsalted butter!
1 cupMilk *You might need extra 1-2 tablespoons

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Steps

1

You need a hot oven. Preheat oven to 220℃. Line a baking tray with baking paper.
2

Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Now you’d better cool your hands if your hands are warm. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles breadcrumbs. Do not over do it.
3

Add Milk and stir until a sticky dough forms. Knead gently until just combined and smooth.
4

Using your palm (I have never used a rolling pin for scones), gently flatten the dough to 2cm thick. Using a round cutter or a drinking glass which I use always, cut out scones. (My drinking glass is 7cm in diameter and I made 12 scones.)
5

Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
6

Serve with jam and cream. Or you can enjoy them with ‘Tsubu-an (Sweet Red Bean Paste)’ and cream OR Sour Cream.

'Tsubu-an' (Sweet 'Azuki' Paste)