Ho Ho Ho!! Merry Christmas! (Almost)
Hope everyone has finished work and are enjoying the start of their well deserved holiday break!
I thought I'd show you a simple scone recipe that I learnt from Jamie's Ministry of Food - since his philosophy is to teach people to cook and pass it on - I'm passing this onto you all! And on the plus side, the ingredients are cheap to buy, it's easy to make and great for that afternoon snack with a nice cup of tea. Whether you pronounce it scone, rhyming with 'on', or the posh English way, rhyming with 'bone'; get your hands dirty and give this recipe a go!
Ingredients:
450g self raising flour, sifted
2 teaspoons baking powder
pinch salt
120g butter,
5 tablespoons milk (75mL)
2 eggs, beaten
clotted cream (if you live in England) or just whipped cream
jam of your choice
Method:
Preheat the oven to 180 degrees celcius.
In a large bowl mix the flour, baking powder, salt and butter together. Use your hands to combine the dry ingredients, which will turn into a breadcrumb type mixture.
Mix the beaten eggs and milk together. Make a well in the middle of the dry mixture and add the wet ingredients.
Use your hands again and combine all the ingredients together to make a dough. If it is a bit dry, add a little milk until everything combines together nicely.
Spread some flour onto your bench top to avoid sticking, and using a rolling pin or similar (I had to improvise with a wine bottle), roll out the dough into a 1.5-2cm thick slab. Use a circular cookie cutter or similar (I used the top of a plastic wine glass) to cut the scones out. Keep kneading the remaining dough together, rolling it out and cutting the circles out until all the dough is used.
Place them onto a baking tray lined with baking paper. Brush the top of the scones with milk.
You can add raisins to this recipe. Just soak some raisins in orange juice and mix them into the mixture when you add the wet ingredients.
Bake the scones for 12-15 minutes until the tops are a slightly golden brown.
Allow to cool slightly, cut in half, then add your cream and jam as desired - we found Really Jammy Jam at the local servo, haha - and then just ENJOY!
So ETD Readers, which way do you prepare your scones: jam first then cream, or cream first then jam on top?? Let me know, as I am sitting on the fence with this one....Gaffa prefers cream then jam.
Hope everyone has finished work and are enjoying the start of their well deserved holiday break!
I thought I'd show you a simple scone recipe that I learnt from Jamie's Ministry of Food - since his philosophy is to teach people to cook and pass it on - I'm passing this onto you all! And on the plus side, the ingredients are cheap to buy, it's easy to make and great for that afternoon snack with a nice cup of tea. Whether you pronounce it scone, rhyming with 'on', or the posh English way, rhyming with 'bone'; get your hands dirty and give this recipe a go!
Ingredients:
450g self raising flour, sifted
2 teaspoons baking powder
pinch salt
120g butter,
5 tablespoons milk (75mL)
2 eggs, beaten
clotted cream (if you live in England) or just whipped cream
jam of your choice
Method:
Preheat the oven to 180 degrees celcius.
In a large bowl mix the flour, baking powder, salt and butter together. Use your hands to combine the dry ingredients, which will turn into a breadcrumb type mixture.
 |
| Get your hands dirty! |
Mix the beaten eggs and milk together. Make a well in the middle of the dry mixture and add the wet ingredients.
 |
| Mix the wet ingredients with the dry ingredients |
Use your hands again and combine all the ingredients together to make a dough. If it is a bit dry, add a little milk until everything combines together nicely.
 |
| Hey presto! Scone dough! |
Spread some flour onto your bench top to avoid sticking, and using a rolling pin or similar (I had to improvise with a wine bottle), roll out the dough into a 1.5-2cm thick slab. Use a circular cookie cutter or similar (I used the top of a plastic wine glass) to cut the scones out. Keep kneading the remaining dough together, rolling it out and cutting the circles out until all the dough is used.
 |
| My make-shift rolling pin and cookie cutter |
Place them onto a baking tray lined with baking paper. Brush the top of the scones with milk.
 |
| Ready to go into the oven |
You can add raisins to this recipe. Just soak some raisins in orange juice and mix them into the mixture when you add the wet ingredients.
Bake the scones for 12-15 minutes until the tops are a slightly golden brown.
 |
| toasty hot straight out of the oven |
Allow to cool slightly, cut in half, then add your cream and jam as desired - we found Really Jammy Jam at the local servo, haha - and then just ENJOY!
 |
| Ready to consume! |
So ETD Readers, which way do you prepare your scones: jam first then cream, or cream first then jam on top?? Let me know, as I am sitting on the fence with this one....Gaffa prefers cream then jam.
 |
| Happy Days! |
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