|oh so tasty folks
So here I am again, having hunted up a new scone recipe. Well, new to me that is. This one is from an old CWA Tasmania recipe book - as in Country Women's Association. It was the 21st anniversary edition printed in 1957! So what does that make it? 81 years? Crumbs; and to think the CWA is still going strong.
|a fabulous look into old-fashioned recipes
315g. (2.5 cups) of self-raising flour
1 dessertspoon (10g.) of sugar
1 tbs peanut butter
1 tbs butter
180 mLs of milk or buttermilk
Tip the flour into a large mixing bowl and stir in the sugar
Rub the peanut butter and butter gently but thoroughly into the flour and sugar till you have a crumb-like mixture
Add the milk a bit at a time till you end up with a light, moist dough - use a knife to mix the milk in
Knead it gently on a floured surface, then let it rest for 5 mins.
Pat it out with your hands to about 1 cm. thick
Now cut into rectangles or use a floured scone cutter
Brush with milk and place them closely together on a baking tray which you have dusted with flour - or try semolina like I did
Bake at 220C for 12-15 minutes
Be gentle with your dough; overworking will make it tough
Make your own buttermilk by adding lemon juice or white vinegar to the milk; to 1 cup, add 1-2 tbs lemon juice
My dough made 13 scones just so you know:)
Delicious with lashings of butter, jam and cream
Head to Tandy's blog to check out other scone makers' delicious offerings this International Scone Week.
|a sticky dough
|neatly patted out dough
|pat it out to about 1 cm thick then cut it out with a knife or scone cutter
|glaze with milk and pop into a 220C oven for 12-15 mins.
|golden and ever so slightly peanutty
These went down a treat with our friends from Hobart (7C there today and 28C here in Brissie!). There was not even a crumb left:=) So give them a try. They were light and fluffy, and yep popular with the crowds.
|my peanutty doodle