Quick Family Recipes – Mum’s Fast and Easy Scones
It’s a joy to have recipes’ passed down through the generations and this is one of those family recipes worth passing down.
Baking these light easy scone recipes will fill your home with wonderful cooking aromas and send your taste buds into orbit!
What’s more these family recipes are cheap, easy to make and they have just five basic ingredients.
Here’s one of Mum’s fabulous family recipes for easy to make Scones:
This is the same easy scones recipe that my family tucked into for morning tea or when visitors arrived.
I’ve also included Mum’s tips so that your English scones will turn out as light and fluffy as hers and some delicious variations.
2 cups flour (plain)
2 heaped teaspoons cream of tartar
1 heaped teaspoon baking soda
Extra flour for dusting
Milk – approximately 2/3 cup of milk and 1/3 cup of cream
For serving - your favorite jams and whipped cream. Butter if desired.
How to mix:
Sift the dry ingredients into a bowl. Make a well in the centre and pour in most of the liquid. Mix softly and quickly. A flat bladed knife works well here but it’s important not to over-mix.
Add more liquid if the dough does not form into a soft ball. When the mixture forms a soft dough and is tacky to the touch, you’ll know you’ve added enough liquid.
Turn the dough onto a clean lightly floured surface.
Sprinkle some more flour on the top and with a gentle touch roll (or pat) the scone mix until it’s about an inch thick.
Cut into squares. If you prefer, you can use a round cutter to get an even shape for your easy scones.
Place onto a flat baking tray and bake. Bake at 200 C (fan bake oven) until your scones are golden brown and have risen. They will need approximately 15 – 20 minutes.
Remove scones from the oven and slide onto a clean cloth and wrap (just like a parcel) for about 5 minutes.
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Serving Your English Scones
Your English Scones are now ready to serve.
Use the cloth to wipe off any excess flour, cut (or break in half) and serve hot with your favorite jam and cream as desired. Devon cream is a nice addition.
Enjoy one of these old family recipes.
Tips for making English Scones just like Mum’s:
1. Sift the dry ingredients to get air into the mix.
2.Pour the liquid into a well in the dry mixture.
3. Sometimes, if Mum had it, she would use sour cream rather than regular cream. It adds a little more flavor but you will need to adjust the liquid somewhat.
4.Mix with a wide knife keeping your fingers firm but with a soft wrist. One of the old fashioned bone handled knives works well here.
5. Don’t over mix or your English scones will be hard.
6. Work quickly but lightly.
7. Pat the mixture – use your hands to coax (softly) the ragged edges of the mixed batter into a neater shape.
8. Put into a hot oven. You’ll probably need to adjust the temperature because each oven seems to require a slightly different temperature.
9. Once the scones are lightly browned, slide off the oven tray onto a clean cloth. Mum uses a tea towel. Wrap them for about 5-10 minutes. This slightly steams the scones and it’s an additional step worth taking.
Mum has passed one of these old family recipes down for me to share with you and she took the photos for this hub.
English Scone Variations:
Once you have mastered this English scones recipe, there are a few variations you might like to try:
Pat the soft dough into a thinner shape and press dates onto half the mixture. Fold the other half of the dough over the dates. Then cut the scones into squares and bake as above.
I like to soak the dates in orange juice for an hour or two before pressing them into the dough for an even more delicious taste. The dates absorb the liquid.
Fold dried fruit such as currents or sultanas into the dough and cook as above.
Want a non diary option?
I’ve made the above English scone mix following mum’s instructions except I’ve substituted Rice Milk. They are really delicious. However, they are not as light as the original easy scones recipe but they do keep very well.
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This work is copyright to Travelespresso (and her Mum), please respect that and do not copy.
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