Let's Celebrate the Jubilee!
Thursday 02nd June 2022
The long bank holiday weekend is finally here, and the sun is shinning bright!
The Jubilee weekend is the perfect excuse to get baking and why not include the family? A perfect treat for the Jubilee weekend is a cream tea of course! Scones are really simple to make and definitely taste best when they are still slightly warm.
They are easy to make in large quantities as well, which is perfect for taking along to the street parties. The best way to do this is in a food blender as it quickly combines the ingredients together to form a dough.
After trying out many scone recipes over the years I have found this works best:
(Makes about 10 good sized scones)
450g self-raising flour
2 tsp baking powder
50g caster sugar
100g butter, softened, cut into pieces
2 free range eggs
a little milk
handful sultanas (optional)
1. Preheat the oven to 200 c.
2. lightly grease two baking trays.
3. Put the flour, baking powder, sugar and butter into the food blender until the mixture resembles fine breadcrumbs.
4. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300 ml.
5. Stir the egg and milk into the flour - you probably won't need it all so add slowly until it forms a soft sticky dough.
6. Lift the dough out onto a lightly floured work surface and knead lightly.
7. I then tend to split the dough in half and leave one half plain and work in the sultanas to the other. You could use any other flavoring like cheddar cheese or dried fruit like cherries, if you prefer.
8. Roll the dough out to desired thickness.
9. Cut into as many rounds as possible with a fluted cutter and place them on the prepared baking tray.
10. Brush the top of the scones with a little extra milk.
11. Bake for 12-15 minutes, or until well risen and a pale golden colour.
12. Lift onto wire rack to cool.
13. Eat as fresh as possible and serve with cream and jam!
Hope you all have a lovely bank holiday weekend,