Australians have a love affair with the traditional Devonshire tea, so get baking and host one at home.
BUTTERMILK SCONES
PREP + COOK TIME 35 MINUTES MAKES 16
2½ cups (375g) self−raising flour
1 tablespoon caster sugar
¼ teaspoon salt 30g butter, chopped
1¼ cups (310ml) buttermilk, approximately, plus extra, to glaze
¾ cup (240g) strawberry jam 300ml thickened cream, whipped icing sugar, to dust
1 Preheat oven to 220°C/200°C fan. Grease a deep 20cm square cake pan.
2 Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Make a well in flour mixture; add buttermilk. Using a round−bladed knife, in a cutting motion, mix the buttermilk through the flour mixture to form a soft, sticky dough. Add a little more buttermilk only if needed.
3 Briefly pat dough out on a floured surface until 2cm thick. Using your hands, press dough out evenly until 2cm thick. Using a 5cm round floured cutter, cut rounds from dough; place, side by side, just touching, in pan. Briefly knead the scraps of dough together; repeat pressing and cutting, place in pan. Brush the tops with a little extra milk.
4 Bake for 15 minutes or until browned and scones sound hollow when tapped firmly on the top with your fingers.
5 Serve with jam and cream. Dust with icing sugar.
VANILLA BEAN SCONES
PREP + COOK TIME 40 MINUTES MAKES 16
2½ cups (375g) self−raising flour
1 tablespoon caster sugar 30g butter, chopped
¾ cup (180ml) milk, plus extra, to glaze
Denne historien er fra Issue 37-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 37-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
