At the moment, there may be quite a lot of baking going on in some houses, and it may be a great opportunity to try something new yourself, or to encourage the kids to get involved. I’m hoping by the end of this spell under lockdown my kids will have a few recipes they can start and finish by themselves — wouldn’t that be fantastic? This past week, our big successes have been barely brown scones! You may ask what that means — well, that’s what happens when you don’t have enough white flour for the recipe and you compromise. They have been repeated a few times since.
130gr brown flour
430gr self-raising flour
¼ tsp baking powder
1/8 tsp salt
100gr butter cut into small dice
100gr caster sugar
170 ml milk (roughly)
Pre-heat the oven to 200 C / Fan 180C.
- Sift all the dry ingredients into large mixing bowl.
- Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs. (Or use the spade attachment on an electric mixer).
- In a measuring jug, whisk the eggs then add milk to bring the total liquid up to 300ml.
- Make a well in the centre of the flour, and then pour in enough egg and milk mixture to make soft dough, using one hand to mix together. (This leaves one hand free which is useful). It should be quite soft but not sticky.
- Turn the mixture out onto a floured board.
- Knead gently into a smooth round, and then roll out to until it is about 2.5cm (1 in) thick.
- Use a round scone cutter and press out the scones and place on to greased baking sheets.
- Brush each scone with a little milk mixture.
- Place in the oven and bake for 18-20 minutes. When they are risen and golden, remove from the oven and cool on a wire rack.
- Serve warm with butter and jam. These scones are also good the next day although I suspect they may disappear in the first sitting.