🎥 I MISSED doing my lives with you… but they’re back! So of course, I went back to the kitchen and baked up some lovely scones for you- and judging by how many of you tuned in, it seems you enjoy the baking videos! Hurray! I just love having your company in the kitchen.
Here’s the recipe 🧾 I made a real effort to give proper amounts- as you KNOW I don’t really measure and just judge measurements with my eyes and throw everything into the mixing bowl!
These are great to eat, straight out of the oven with whatever toppings your health needs require (I’m on a cholesterol controlling journey and have had to substitute a few things…) I used cottage cheese and jam on my own but the boys had jam and whipped cream on theirs. I also add some glacé cherries to half the mixture because I love them, but you could throw in anything you like!
These also freeze beautifully and are also handy for school lunch boxes or a between-sports snack but I never seem to have any left over for the freezer!
Scones Recipe and Method
Preheat oven to 220’C/ 200’C fan
Grease 2 baking trays
Dry Ingredients
- 750g self-raising flour
- 2 tsp baking powder
- 160 mg butter cut into cubes
- 5- 6 tbsp caster sugar
Wet ingredients
- 360 ml milk & squeeze of lemon into milk- this help make scone fluffy
- Splash of vanilla extract
- 2 eggs (whisk with fork in a bowl- reserve some for later to glaze the scones)
- Glacé cherries - or raisins
- Jam, cream or cottage cheese/ yoghurt if you’re watching your cholesterol
Method
- In a large bowl mix all the dry ingredients together.
- Make well in centre of dry ingredients.
- Add butter and rub into flour with your fingertips until it resembles bread crumbs.
- Add sugar with a fork and then milk, vanilla, eggs (reserving some for glaze).
- Bring mixture together into a ball, lightly. Take out half and turn onto a lightly floured surface.
- Add glacé cherries to mixture in bowl- mix lightly.
- Shape and roll out plain scone mix to 1 inch thickness. Cut into rounds with glass or cup. Place on one tray
- Shape and roll out cherry mix to 1 inch thickness. Cut into rounds. Place on tray
- With a pastry brush or your fingers, paint the tops of the scones with left over egg wash
- Place both trays into oven
- Reduce oven to 200’C/180’C fan
- Bake for 15-20 minutes or until golden brown
Whether you like your scones plain or fruity 🍒 these are delish with a cuppa any time of the day.
Enjoy!
Laura X
