Laura is fast becoming a master baker and these enormous scones are absolutely delicious, so much so that they are having an honorary place on my blog. I like to eat mine with clotted cream and blackcurrant jam (as pictured).
Makes 10 enormous scones.
Ingredients:
450g self-raising flour
50g caster sugar
100g margerine
2 eggs beaten with enough milk to make 1/2 pint liquid
A pinch of salt
Recipe:
Preheat the oven to 220C and line a baking tray with greaseproof paper
Mix flour and salt and rub in margerine. Stir in the sugar.
Add egg and milk, reserving a little for brushing the tops.
Knead lightly on a floured surface and roll out to about 3/4 inch thick.
Use a large cookie cutter to cut out 10 rounds, re-rolling the trimmings to use up all of the dough.
Brush the tops and sides with the egg and milk mixture and bake for 12-15 mins, or until golden.
When cool, cut in half and top with clotted cream and blackcurrant jam, or your preferred flavour.
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