Sunday, 16 June 2013


....with jam and cream!

Delicious and VERY English!

....and VERY easy!


225g (8oz) of self raising flour
1 teaspoon of Baking Powder
a pinch of salt

all sieved from high into a bowl.

Add 50g (2oz) of butter or margarine and roughly chop, then get your hands in there and lift the mix up above the bowl (as high as you dare!) and rub the mixture lightly.  This sort of squishes the fat into the floury mix and after a few minutes it'll look like fine breadcrumbs.  But be light.

Stir in 25g (1oz) of fine or caster sugar

then add 150ml or 5floz of milk.  Bring this together with a knife into a dough.  It will be quite sticky.  Dollop it out of your bowl onto a lightly floured surface and as far as you can avoid adding any more flour, it will make your scones heavy.

DON'T roll!  Just gently push down on your dough until it is still about 1 inch (2cm) thick, dip your cutters into some flour and cut your scones.  Pop them on a baking tray, brush with egg-wash (an egg beaten up) and cook in a pre-heated oven at 230 degrees (that's high!).

They only need about 10 minutes.

You can use any size (or shape) of cutter...this monster was at the request of my husband!!

It's burning my hand!!

But it smells fab!
The cream is whipped and later I shall add a 'with jam and cream' shot...but right now, this recipe is needed urgently by Tiny Angel Mummy!
I used the rest of my egg to make 6 little cakes..... happy Tiddly Toes when she can decorate those later!
If you make some (scones or cakes!), please photograph and link back to me or add your photo to my facebook page.

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