http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/archive/tags/Breads+_2600_amp_3B00_+Rolls/Miscellaneous/default.aspxTags: Breads &amp; Rolls, MiscellaneousenCommunityServer 2008.5 SP1 (Debug Build: 31106.3070)http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/archive/2009/04/01/down-under-tea-scones.aspxWed, 01 Apr 2009 22:34:00 GMT722ae0af-0843-4f69-80d5-ea157d187469:90QuiltersRecipes1http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/rsscomments.aspx?PostID=90http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/archive/2009/04/01/down-under-tea-scones.aspx#comments<p><strong><span class="sponsubhdr">Submitted by Dionysia Palmer, South Austrailia</span></strong></p> <p>Mix 2 cups self raising flour with 1 cup milk and 1 cup cream (I use low fat for both). Mix lightly to a sticky dough, then knead to a flat 2inch high circle. On a floured board, cut with a round cutter. Bake in a very hot oven (flour tray only) for 12 minutes. Remove from tray and wrap in a clean tea towel. Serve warm with Jam and whipped cream for a real, Devonshire Tea. Eat with a cup of tea!(Leftovers are great toasted for breakfast.) This is such a foolproof scone recipe and i have given it to many adult students that i have taught adult cookery to. </p><div style="clear:both;"></div><img src="http://www.quiltersclubofamerica.com/aggbug.aspx?PostID=90" width="1" height="1">Breads &amp; RollsDessertsMiscellaneous