Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Toby, Gaby and Emily Seemann

Rosemary Kennedy’s Scones

Ingredients

1 cup of self-raising flour, sifted (substitute some wholemeal flour if desired)
1 heaped tbsp crem
1tsp sugar
Small pinch salt
1/2 cup chopped dates or sultanas, if desired
Milk (start with 1/2 cup and keep adding as you mix until dough is soft and a bit floppy)

Directions

Preheat oven to 200⁰C.
Prepare tray and baking paper.
Prepare kneading surface and spread with flour.
Mix dry ingredients in a large saucepan. Make a hole in the centre of the flour and add cream and milk. Mix, adding extra milk until the consistency is right.
Put dough onto kneading surface, rinse hands in spare flour and knead, sprinkle with flour, press dough out, lift edges over into the centre of the dough, sprinkle again, press out and lift the edges again until dough is a smooth texture.
Shape dough into a rectangular loaf about 5cm thick.
Cut dough into four long strips, roll each in flour, cut into scones approximately 5cm square.
Place on baking paper and paint tops with milk. Bake for 10-30 minutes depending on your oven!
Cover with clean tea towel as they cool – it keeps them moist.

Tip: scones rise well when the mixture is cool, so use cold milk/cream and work quickly.