Today is a holiday day today. It’s officially the start of summertime (supposedly). Other half was busy running errands, he had to get a birthday card for his mum and go collect Toni so he ended up being out a lot of the afternoon. I stayed home to catch up on the chores and bake.
I sent Sol and Seb outside to play, Mags went off for a picnic with his girlfriend and I enjoyed the quiet house. I managed to tidy up and do a couple of repair jobs around the house, the laundry mountain was tackled also. In between laundry loads and baking I sat down and crocheted. As you know I am working on making a handful of baby blankets. I have made six now, I’m hoping to make ten. It takes me a few days to do each one as I literally get a row done here and there in between other chores, I am not fast. So far I had been using Redheart Supersaver Yarn but this one was different, it’s made from Cotton and is in a variegated blue colour. I am quite pleased with how it has turned out.
My next blanket is using up some Cygnet brand yarn that I have from my last big project. The colours are these, and I have already made a start, I shall post photos as I make progress.
Also I made scones today. Yesterday other half and I were asked to host a coffee morning in our church on the 16th June, it’s raising money for church activities. Of course that means I have to bake or arrange the purchase of scones and tray bakes. There are no prizes for guess which option I will take. I have been told that fruit loaves are good too, they are easy I can make them in advance of the day. Scones, I can make them the day before also and tray bakes can be made at anytime and either kept in an airtight tin or frozen. So … I thought I ought to practice a little.☺️.
I understand that Scones are truly a British thing. However I have seen that the folks from the USA make these ‘scone-like’ things called biscuits. I’m not sure if they taste the same but I know they are often eaten in very different ways. I have a friend from Alabama and she eats her biscuits with gravy and to me that seems very strange.
We eat our scones with thick butter, jam, and if you have any, some cream. There are also endless variations from plain, dried fruit, blueberry and even savoury scones with cheese. They are delicious, but it’s hard to get a nice light tall scone, a lot of people just don’t make them good.
It’s not even about the recipe, it’s about how you handle them while you are making them. If you knead scone mixture a whole lot they lose that nice fluffy texture, the idea is you literally just shape them and cut them out. You do gather up the cuttings and shape the dough again, again just be careful not to handle it too much.
Remember, less is more.
I made two batches today, one fruit batch and a plain batch so both are photographed.
Here’s my basic recipe and method.
375g self raising flour
1.5 to 2 teaspoons baking powder
1 tablespoon caster sugar (more if you want them sweet)
Optional 100g fruit or cheese, whatever you choose, the options are limitless.
Preheat the oven to 220C.
Grease and dust your baking sheets
Add the flour, caster sugar and baking powder into a large bowl and mix.
Rub in the butter.
Mix in your optional ingredients if you are using them.
Stir in milk with a spoon, keep stirring till well combined, note how the mix is sticky and icky.
Onto floured surface tip out the sticky dough.
Barely knead the dough just shape into a cake shape round and flatten ever so gently.
Use your cutter, flour it first and cut out your scones, do not twist the cutter as you cut.
Carefully transfer onto your baking sheet and brush milk over the top of your scones.
You could sprinkle a tiny little bit of sugar onto the milk but that is totally optional.
Bake your scones for around 15minutes until they are well risen and golden brown.
Cool on a wire rack.
Serve warm or cool with butter, jam and cream if you fancy.