Never Fail Easy Tennis Scones

Ran across this recipe in a local Historical Society's cookbook today
(Recipes of Yesteryear) and thought I'd give them a go, especially
seeing my Mum had given my husband (not a great chocolate fan/consumer)
a jar of gorgeous raspberry jam for easter (together with a 6 pack of
ginger beer & some rocky road).

I have to admit the results were fairly impressive, very time effective
and very little mess. Tastewise they were delicious too, fresh from the
oven.

3 cups Self Raising flour
3 dessertspoons icing sugar (confectioner's sugar/super super fine
sugar)
1 cup pure cream (NOT thickened with gelatine variety!)
1 scant cup milk*

Sift flour & icing sugar twice.
Add cream and milk* and mix with a broad knife to a soft dough.
Knead very gently on a floured surface, just until dough 'comes
together'.
Pat out with hand (don't use a rolling pin) to about 2 inches thick.
Cut with a scone cutter and place on a floured tray. Brush tops with a
little milk.
Bake in a hot oven (200ºC Gas; 230ºC Electric) for 8-10 minutes or
until tops are lightly browned and when 'knocked' scones sound hollow.

*I actually substituted 1 scant cup of tonic water, would have been
lemonade but I was out of lemonade and all shops were shut, being
Easter Sunday.
The nice thing was not having to rub the butter into the flour (one of
my least favourite - although remarkably therapeutic - jobs) and when I
think about it, the cream subs. makes sense .... butter is cream
whipped within an inch of it's life after all! <wink>

LadyJane
--
"Never trust a skinny cook!"