So I thought I would try my hand at a short video introduction to my recipe for afternoon scones. I use way too many hand gestures, but I hope you enjoy it nonetheless! Please let me know any thoughts you have.
500g/18oz Self Raising Flour
125/4oz Unsalted Butter
125/4oz Caster Sugar
1 Free Range Egg
250ml Semi Skimmed Milk
4tsp Baking Powder
Pinch of Salt
For Fruit Scones
Method1. Pre-heat your oven to 150C and find two baking trays, I usually don't grease them for scones.
2. Measure out your flour, baking powder and butter into a large bowl.
3. Using the very tips of your fingers, rub this mixture together until it resembles fine breadcrumbs. You can test if its done by squeezing a lump, if it's still buttery on the inside, you need to carry on!
|Always a good idea to remove nail varnish before doing any very hands on cooking (bad Bethan!)|
4. Add the sugar and sultanas (if using) to the breadcrumbs and mix well.
5. You can then crack your egg into this and mix well with a fork.
6. You can then start slowly adding the milk and mixing until a soft dough is formed. It is very likely that you will not use the exact amount of milk I have quoted and will find yourself using more or less, so add it slowly!
7. You can then roll out your dough until roughly 3cm thick and cut out as many scones as you can get using a round cutter.
8. Space out the scones evenly on the baking trays and place in the oven for 25-30 minutes until risen and golden.
9. Top the scones off with whatever you like! I went for blackberry jam and Crème fraîche, served out in the garden with a pot of Earl Grey.
|Check out my mum's beautiful garden!|
What is your favourite type of scone or scone topping? I may have to get some clotted cream for tomorrow.
Also, is it rude to ask people whether they do jam or cream first? I have heard people get very heated in this debate (as you can see, I'm all about the jam.)