Monday, 6 December 2010
Well today we had scones for breakfast. They are, along with scotch pancakes, the easiest and quickest breakfast treats. I have got it down to a fine art: turn on the oven first, then by the time you've prepared the scones the oven is warm enough, and once they're in the oven, lay the table and make the tea. In theory, everything will be ready in time for breakfast!
You will need:
225g white flour
1 sachet baking powder
40g butter (at room temperature)
2 tbsp caster sugar
pinch of salt
a mixing bowl
a metal tablespoon
a round fluted pastry-cutter
a rolling pin
Pre-heat the oven to 200°C
Sift the flour, salt and baking powder together in a bowl, rub in the butter with your fingertips.
Stir in the sugar, then add the milk little by little, using the metal tablespoon. Finish off with your hands, kneading it together gently to a soft dough (you might not need all the milk).
Roll the dough out on to a floured surface, but keep it thick (around 2 cm).
Use the pastry cutter to cut out your scones. Be careful to tap it straight down, don't twist it or your scones will have a strange shape.
Place the scones on a lined baking sheet, place in the oven for about 12 minutes, until they are crisp and golden.
I like to eat them as is, but you can add butter, jam, clotted cream... If you have any left over, freeze them straight away because they quickly go stale.