We are proud to share these family recipes with you. We love that our family has held on to these recipes for us and we encourage you to keep your family’s favourite recipes in a safe place. We found a lot of inspiration for our cookbook in our grandmothers’ recipes
and we are excited it will be something we can pass on one day.
“Nana Helen” Hinton is not related to us by blood but she has been in our lives as long as we can remember. She is another great baker. When we asked her for her scone recipe she said she had to make them so she knew how much of everything she put in as, like us, she tends not to measure when she cooks.
The trick is to not over-mix or handle the dough too much because you want the scones to melt in your mouth.
Scones
| 2 cups | Self raising flour, sifted (Main) |
| 100 g | Butter, cold, cubed |
| 1 cup | Milk, cold |
| 1 pinch | Salt |
Lemon curd
| 2 | Eggs |
| 2 | Egg yolks |
| ¾ cup | Caster sugar |
| 80 g | Cold butter |
| 2 | Lemons, zest and juice |
Directions
- Set oven to 250C. In a large bowl rub together flour and butter until it has a breadcrumb consistency but there are still chunks of butter.
- Add milk and stir in gently until just combined. Do not over-mix.
- Turn out mix on to a clean floured surface and gently push together. Cut into the desired shapes you like. Place scones on a baking tray lined with baking paper.
- Bake for 15 minutes or until cooked through.
For the lemon curd
- Place all ingredients in a pot and heat gently over a low-medium heat.
- Keep stirring until the mixture starts to thicken, making sure none sticks to the bottom. It is ready once it coats the back of a spoon.
- Place in a container and leave to cool in the fridge.
Check out more of Karena and Kasey's family recipes
