Friday, 7 July 2017


“Wilful waste makes woeful want.” – English proverb

Do you have some cream that has been in your fridge a few days past its use-by date? You know it’s still good, smells OK, but maybe it’s just turning? Well, use it all up by baking some scones that need some of this “turning” cream and no butter, nor eggs. They will taste wonderful and fluffy and there will be no hint of sourness! 

450g self-raising flour, plus extra to dust
2 teaspoons baking powder
2 tablespoons icing sugar
200mL thickened cream (“turning”)
125 mL cold water
Pinch of salt
Vanilla essence
Some sultanas (optional)
Milk, to brush 

Place an oven rack in the top third of oven. Preheat a fan-forced oven to 200˚C. Lightly dust baking paper with self-raising flour and place on a metal baking sheet.
Sift flour, baking powder and icing sugar into a large mixing bowl. Add the sultanas (if you are using them) and stir to cover with flour. Add the cream, vanilla essence and the cold water. Cut and fold mixture using a spatula until it starts to come together.
Form mixture into a ball with floured hands. Place ball on baking paper, dust fingertips with flour and knead lightly until just smooth and slightly springy. Do not overwork. Mould the dough to roughly form a square, about 2cm deep.
Dust the spatula with flour and use the edge to cut the dough into scone shapes. Gently separate each scone.
Brush the tops of the scones with a little milk. Bake the scones for 12 minutes or until golden brown.
Split the warm scones and serve with thick cream or butter, and jam or marmalade if desired.

This post is part of the Food Friday meme.

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