Maya Linnell's scone recipe from Sunrise at Sunny Cross Farm
- Allen & Unwin
- 19 hours ago
- 2 min read
Bake some scrumptious scones courtesy of Maya Linnell's Sunrise at Sunny Cross Farm.
Make some Sunrise at Sunny Cross Farm inspired scones with the recipe below!
Makes about 12
INGREDIENTS
3 cups self-raising flour
2 teaspoons icing sugar
2 teaspoons cornflour
1 egg
milk
300 ml thickened cream
METHOD
1. Preheat the oven to 200°C fan-forced. Dust a baking tray with extra flour.
2. Sift the dry ingredients or whisk together in a mixing bowl.
3. Crack the egg into a measuring jug and then fill with milk to the ½ cup mark. Mix with a fork. Add to the dry ingredients along with the cream.
4. Stir together with a butter knife until just combined.
5. Gently knead the dough on a floured benchtop until smooth. Roll out until it’s about 3 cm thick.
6. Cut out rounds with a metal scone cutter (NOT a cup or waterglass—see page 109).
7. Transfer the scones to the lightly floured tray, spacing them evenly so they’re not touching. Bake until perfect (they will smell cooked). My oven takes about 12 minutes and I turn the tray 180 degrees halfway through baking.
Tip 1: I never sift the dry ingredients, I use a whisk instead.
Tip 2: I like to use a 6.5-cm metal scone cutter.
Tip 3: You can add cheese and chives, or cheese and bacon for a savoury version.
Tip 4: You shouldn’t need to cut these scones in half, they usually break open with a gentle flex, ready to be slathered in butter and your topping of choice.
Happy baking!
Sunrise at Sunny Cross Farm
by Maya Linnell
In the heart of rural South Australia, two people must confront their pasts and trust each other to take centre stage in a love story that's all their own.
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