Every so often I love getting myself in the kitchen and getting my bake on. I used to love watching Delia Smith and Mary Berry baking their all time favourite recipes. There’s something about baking that is just so peaceful. Baking can be a perfect excuse to have a sit down afternoon tea, whilst basking in the sun. There are so many hotels at the moment offering Afternoon Tea packages, but why not bake your own treats and bring Afternoon Tea home? Try out this fault-less recipe for the classic British scone, which is perfect alongside clotted cream and strawberry jam. These are best split open with lots of jam and cream in the middle. Try out this scone recipe -just re-heat these or eat straight after baking for the just baked taste.
Ingredients (Makes 10)
Scone Recipe Mix – 75g butter (this must be chilled), 325g self-raising flour, 1 tsp baking powder, 30g caster sugar, 125ml milk, 1 large egg (beaten)
Preheat the oven to 200c
1) Mix together the flour, baking powder and butter cubes. You should rub these together lightly with your fingers, to make fine breadcrumbs. Then add in all the sugar.
2) Pour in the milk one quarter at a time, working the mixture into a soft, but not sticky, dough. Also, add in 3/4 of the beaten egg. Add in all the milk so that the dough is completely soft. You may not need all the milk though, so stop adding milk when you get the right consistency.
3) Turn the dough out onto a lightly floured surface, then gently roll this out until it’s about 2cm deep.
4) Use a round cutter to cur out as many scones as possible. It should equal to about 10 in total. Lay these out on a pre-greased baking sheet. Just make sure they is enough space in between each one.
5) Brush the top of each scone with the remaining egg mixture to give it a golden sheen once it’s baked. Bake tehse for 10 minutes until it is golden.
6) Remove from the oven, cool, and enjoy.
Try it out with a soothing cut of Chamomile, or Earl Grey!
