These light and fluffy scones were traditionally cooked in cast-iron trays – you might spot them in antique stores – but a mini muffin tray will also work.
- 1 cup self-raising flour
- 1 egg
- 2 tbsp raw sugar
- 20 g butter, melted
- ½ cup milk
- Pinch salt
- Jam and whipped cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C.
2. Grease 2 12-hole gem scone trays (or small muffin trays). Combine all of the gem scone ingredients in a bowl and stir until combined into a slightly runny batter. Pour the batter into the holes in the trays, then bake for 10 minutes, or until springy to the touch.
3. Serve gem scones warm with jam and cream.
• Gem scone trays were traditionally made from cast iron. You can now also buy them made from aluminium, or use a mini muffin tray.
• As seen in Outback Gourmet, Geoff Mark – known as Marksie - cooks these gem scones in coals but we’ve given an oven alternative here for home cooks. You can find out more about his bush-food flavoured camp oven dinners, held near Katherine in the Northern Territory, at the Marksie’s Stockman’s Camp Tucker website.