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Warm 3 Ingredient Scones

 Last week I watched Country Womens Association’s 92 year old member Muriel of NSW make her ‘3 Ingredient Scones’. I decided I would try my hand at making them too. If you haven’t seen this clip which went viral check it out. Love it, ohh Muriel!

I hadn’t made scones since home economics class in high school, but I thought during these ‘hibernation days’ it would be comforting to make a batch of scones.

Don’t be fooled (like how I was) into thinking that just because there are only 3 ingredients to this recipe it would be super simple. It is simple, though scones still require a bit of work to get them right – fickle little things.

Above left: Tools of the trade / Above right: The sifted well of flour before adding the cold cream.

Here are some tips I learnt along the way:

Sift your flour three times onto a piece of greaseproof paper. Each time you need to resift the flour you just pick up the piece of greaseproof paper and pour the flour back into the sift.

I saw Muriel do this in her clip on my third watch, unfortunately I only picked this trick up after I flour bombed my kitchen and myself.

Above left: The dough I shaped into a rectangle / Above right: Brushing a little milk on top of each scone.

Use a knife to stir. The one key thing to keep in mind when baking scones is to handle the dough as little as possible and to be very gentle with it.

No heavy spoon mixing.

Above left: The scones in all their wonkiness / Above right: Fresh and warm out of the oven and wrapped in a teatowel to keep warm.

Scones like a hot oven, 220 degrees. And remember wonky scones are still beautiful. There is no judgement in having a go.

These little beacons of goodness are baked to be eaten warm, so keep them wrapped in a tea towel.

 Scones only keep for a day or two, but are best eaten warm on the day they are made, with dollop cream and jam.

Above left: The 3 Ingredient Scone recipe card / Above right: Best served with dollop cream and jam.

If making scones aren’t really your thing, or if you still can’t find flour at your local shop, just watch Muriel, and listen to her words, she will make you feel warm and comforted, just like a scone.

Stay safe and sound,

Kara x

P.S – Two other recipes ideal for isolation are Comforting Pear Tarte Tatin and the Ultimate Isolation Banana Bread

 

KARA’ S FAVOURITES

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