Recipe care of Nadine Ingram of Sydney's Flour and Stone

(recipe makes 10 scones)

Forget the burnt toast and lukewarm tea in bed. 

Just like the motherly figures in your life, we return to scones because we love them and we trust them. They're soft, pillowy, and absolutely dreamy when warm out of the oven with a generous dollop of jam and cream (in that order, it must be said).

With a recipe generously shared with us by the marvellous Nadine Ingram of Flour and Stone (and who is widely regarded as the Queen Mother of Sydney's baking scene herself), these scones come together in less 20 minutes, and are made all the better when using beautiful ingredients - that's where we come in. 
Gippsland Jersey buttermilk, unsalted butter, Jam Lady white peach jam that absolutely sings underneath a generous dollop of Rodolphe Le Meunier Crème Fraiche épaisse. These are the scones that say I Love You. 

And as an added gift from our friends at Swill Magazine, each pack includes a copy of Issue 4 for Mum to enjoy post-Mother’s Day.

Packs include:

1 litre Gippsland Jersey Buttermilk

150g Gippsland Jersey salted Butter

1 jar Jam Lady White Peach Jam

200g Rodolphe Le Meunier Crème Fraiche épaisse

Self Raising Flour

Caster Sugar

Salt