When I am short of time, and need to use up tubs of cream and sour cream and various vegetable bits and pieces my fallback position is to make some favourites, a batch of scones, a slice and perhaps a quiche. It's a public holiday here today, for People's Day at the Mackay Show. We have no inclination to go out into the mayhem of Public Holiday traffic even though it is a beautiful and sunny day. Must be getting older and wiser. So I'm doing some cooking. I'm leaving for Perth this weekend to see our little Grandson and to help out for a couple of weeks whilst his Mother is away, so there probably won't be much activity from me in the blogging world. In between packing and the usual preparations for a trip away, I had some bits and pieces in the frig to use up, even though Mr. HRK will be at home. The freezer is full of meals for him to eat while I am away, however I suspect a lot of those will still be there when I return and that he will resort to some old favourites such as Baked beans and egg on toast, savoury mince on toast, scrambled eggs etc. Perhaps he will even feel inspired and make a beef stew.
So a quick batch of Damper scones to use up some cream, and a batch of the Apple and Sour Cream cake slice to use up the Sour Cream and pie apple in the frig. The slice has been a very popular recipe on my blog according to the statistics that Google provides. I hope some people tried it and enjoy it as much as we do. Waste not want not.
With this scone recipe, for a more Aussie damper and rustic result, I often just place the scone dough onto the floured baking tray and score the top with a sharp knife into squares which then slices easily when cooked. This time I used a glass to cut them into rounds, which is the normal method of shaping scones. However this mixture doesn't have the perfectly smooth result that some mixtures do, so I won't be entering them in the Mackay show, however they are still delicious. Sometimes looks don't count as much when it's about rustic, and they will be eaten in a jiffy anyway.
This batch will be frozen and then reheated for surprise visitors, or for Mr. HRK whilst I am away. More likely the latter. Time will tell.
My Aussie Damper Scone recipe:
3 cups Self-Raising Flour
1/2 cup white sugar
1/2 pinch salt
300 ml cream
300 ml water
Jam, butter and extra cream for serving
- Pre-heat oven to 220 C.
- In a large bowl sift the flour and salt.
- Add the sugar.
- Pour in the cream.
- Add 1/2 the water and stir with a butter knife.
- Add the remaining water if required. Mix until similar to a bread dough mixture but don't knead it.
- Spray and flour a baking tray.
- Pour mixture onto tray.
- Score the top with a sharp knife into squares.
- Brush with milk and lightly dust with flour if you like that look.
- Cook in a hot oven at 200 C for 17 to 20 mins.
- Allow to cool.