Before anybody asks, this is the standard scone recipe. It came to my rescue twice last weekend, and on many other occasions. I was given it by a former colleague, Margaret, and have since passed it on to many other people. If you're American, I believe these are what you would call 'biscuits'. Here in Oz, a biscuit is what you would term 'cookie.' Isn't it great that we all speak English?
Measurements are Australian standard cup and spoon measurements. There is a conversion chart here if this helps you.
2 cups self-raising flour
1/2 cup thickened cream
3/4 cup milk
Put the flour and salt in a bowl, mix and make a well. Pour in the cream and milk and mix until just combined. Put the dough on a floured board, flatten gently and cut with a floured cutter. Place in a baking tin lined with baking paper (one quantity fits in a lamington tin with the scones just touching). Makes about a dozen.
Bake at 200degCelsius for about 10-15 min.
You can paint them with an egg or milk wash before baking, if you wish, but I like them floury rather than glossy.
Serve with butter, or jam (raspberry or black cherry are both good, or home-made) and whipped cream.
It's good to have some things sorted in your life - so much does change, nor am I averse to it, but to have settled on a standard scone recipe is comfortable, and simplifies life. Oh, I get told about lemonade scones and other magic recipes, but I'm never going back to rubbing butter into flour - A. I hate the stuff under my fingernails and B. I believe it involves too much handling of the dough, toughening the scones. With this recipe and a 600ml bottle of thickened cream in the fridge (some for in and some for on the scones), you can have them in the oven five minutes after the visitors arrive.