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IN THE KITCHEN | SCONES

August 26, 2019

Another bank holiday + I’ve got my baking hat back on! We’ve been a bit spoilt this year with a lovely hot Easter + now a sweltering August bank holiday. I thought I’d make the most of this one by having and obligatory picnic + National Trust visit.

 

After running a bit late after cramming too much in in the morning I decided to head to somewhere I hadn’t visited before which was slightly closer to home, which in this case happened to be Northey Island. After walking a mile or so to the island it became clear that it wasn't going to be the right spot for a picnic! Much better for just a walk, so I headed to nearby Highlands park to tuck in + relax in the late summer sun.

 

 


Part of the reason I was late was because I had decided to make my own scones to take. So to remember the recipe, from Mary Berry's cook book, I am saving it here!

 

 

Ingredients

 

450g/1lb self-raising flour

2 level tsp baking powder

50g/1¾oz caster sugar

100g/3½oz butter, softened, cut into pieces

2 free-range eggs

A little milk

Handful sultanas

 

 

Method

  • Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.

  • Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  • Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.

  • Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.

  • Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

  • Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.

 

 

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