Today we were making scones.
Scones are typical English cakes that are usually eaten with cream and jam! There is a debate on how to eat scones, either the cream goes on first, or the jam goes on first! However you do it, they are delicious!
Scones are a favourite in a typical cream tea in the U.K. - a pot of tea or fizzy, finger sandwiches, and small cakes, including scones!
So, we got the ingredients together, and measured them out.
We followed the instructions for making the mixture, and made 12 scones.
Then we put them into the oven to wait for them to cook.
Unfortunately they didn't look quite like the picture in the recipe book, but they tasted good, and it was a first attempt!
Recipe for Plain Scones:
(Recipe from Delia Smith)
225 self-raising flour
40 g butter or margarine (at room temperature)
150 ml milk
1 ½ tablespoon of caster sugar
A pinch of salt
A little extra flour
Pre-heat oven to gas mark 7, 425°F, 220°C
A baking sheet, greased or with baking paper
Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips.
Stir in the sugar and salt.
Take a knife and use it to mix in the milk a little by little.
Flour your hands a little and knead the mixture to a soft dough, adding a drop more milk if it feels at all dry.
Turn the dough onto a floured board and roll it out to a thickness of not less than 2cm.
Take a 4 or 5 cm pastry cutter and place it on the dough – don’t twist.
Cut out as many scones as you can, then knead the trimmings together, and repeat.
Place the scones on the baking sheet. Dust each one with a little flour
Bake near the top of the oven for 12 – 15 minutes.
When cooked the scones will have turned a crisp golden brown.
Cool on wire rack and eat them slightly warm. Eat as fresh as possible.