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Two Ingredient Scones (Small Batch) (Read 563 times)
 
Mar 12th, 2023 at 4:46pm

Derek   Offline
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Ingredients (makes 8 scones)
1 & 1/2 cups self raising flour
1 cup thickened cream

Method
Sift flour into a bowl, pour over the cream and using a wide blade knife mix until it all comes together as a dough.  Place on a floured surface and knead gently until smooth the press out to 1 & 1/2 centimetres thick.  Cut with 60mm scone cutter. Press residue dough together and cut more.

Place on a tray and cook in hot camp oven, hooded BBQ or RV oven for 15 minutes.

Cool and enjoy.
 

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Reply #1 - Mar 13th, 2023 at 6:06am

Cactus   Offline
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That's one my grandmother made when I was a kid, simple and tasty.
Muzz
 

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Reply #2 - Mar 29th, 2023 at 4:28pm

Derek   Offline
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While scones do freeze well they are best eaten fresh.

I have been playing with the recipe above and have basically halved it to make only four scones.  That is three quarters of a cup of self raising flour to half a cup of cream.

This is just enough for a great afternoon or morning tea while out on a camp.

Todays batch cooked in the Weber are just about spot on although next time I will aim for a square rather than a round.

The jam on these is Saltbush Bill’s Jaboticaba Jam.  An excellent jam I must say.
 

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Reply #3 - Apr 5th, 2023 at 2:25pm

Derek   Offline
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Interesting that I gave up cooking scones quite some time back because of too many failures however recent playing with this two ingredient recipe has got me going again.

Decided to play with a variation and make individual scones with the 3/4 cup of flour and 1/2 cup of cream recipe.

Here is the results.  I think it is better.  What I did was cut the dough into four then mould it in a cutter.  I do think I could have been neater.   Smiley

A Devonshire Tea - scones with jam and cream with a pot of black tea.
 

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Reply #4 - Apr 23rd, 2023 at 2:04pm

Derek   Offline
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A variation on the scone recipe today.  Maggie does like dates so asked me to put some dates in.  No problem, added a quarter of a cup of chopped dates.

Then I decided to use the Devondale UHT Thickened Cream as this is what we will be carrying when travelling.

They turned out lovely once again.

So the recipe for four scones is now:

3/4 cup self raising flour
1/2 cup thickened cream
1/4 cup of chopped dates.

Into the WeberQ at 220 degrees for 15 minutes.
 

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Reply #5 - Apr 23rd, 2023 at 3:07pm

Kevvie   Offline
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Kevvie loves scones YUM  Grin Grin Grin Grin
I hope you enjoyed them Cheesy Cheesy
regards Kev  Wink
 
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Reply #6 - Apr 6th, 2024 at 4:15pm

Derek   Offline
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Looked in the fridge before and saw cream and strawberry jam and couldn’t resist.

Love these two ingredient scones cooked in the Weber.
 

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Reply #7 - Apr 6th, 2024 at 7:10pm

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Hi Derek
Pretty god idea to get testing the ways to cook scones
so you are ready when you start travelling.
regards Kev Wink
 
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Reply #8 - Apr 17th, 2024 at 8:01pm

Derek   Offline
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Have always been unhappy that I cannot get an even rise across the top of the scones.  Found this little 4 inch/100 mm square cake tin.  Tiny little thing. 

Watch this space as I experiment.
 

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Reply #9 - Apr 18th, 2024 at 2:31pm

Derek   Offline
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While these are the most delicious light scones I am still getting more rise in the middle than the outside.  Hmmmm.
 

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