I have no idea how it came to pass but on Saturday Small Boy age 6 and I watched Mary Berry baking Scones. (Sometimes my life is so rock n roll I can’t keep up). I knew what what happen 30 seconds before it did…….
Small Boy ‘Mama?’
Me: ”Yeah’ silently thinking – I’m going to be making Scones any minute now. Small Boy: ‘I don’t think you have ever made me Scones have you?’
Me: ‘No actually I don’t think I have ever made scones.’
Small Boy: ‘That’s a shame Mama, I bet if you made them they would be yummy!’
Me: ‘That’s very sweet of you darling’ secretly thinking – you bloody charmer now I have to make Scones as if I haven’t got enough to do.
So on Sunday I made scones for the first time in my 49 years. Honestly I have no idea why I haven’t made them before. They are really easy. They even tasted good – of course I covered them with a decent jam and clotted cream so anything would have tasted good. The picture shows three of them looking quite decent – the others didn’t look as even – but to be honest just split them and serve them in halves – sorted.
Mary’s recipe makes 16 little Scones using a 1.5 inch fluted cutter. Looking for my red plastic supermarket flutted cutters was the hardest and longest part of the recipe – indeed I pulled the kitchen apart but the little blighters still evaded me – So I used a small glass – obviously not small enough as I only made 8 – but still they were yummy as predicted by the politician of the family. So here is the recipe from the Queen of bakes:
MARY’S TEA TIME SCONES
Equipment and preparation: you will need two lightly-greased baking trays and a 4cm/1½in round pastry cutter.
250g/9oz self-raising flour
1 rounded tsp baking powder
40g/1½oz softened butter
25g/1oz caster sugar
1 large free-range egg
about 100ml/3½fl oz milk
Preheat the oven to 220C/425F/Gas 7 (200C Fan).
Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.
So there we have it – As if it was meant to be I stumbled across these bad boys in the Pro Cook shop at McArthur Glen, Bridgend today – nothing clothes wise fitted me but at least I have some swanky cutters and they were only three quid – bargain.
Take Care guys xx