It is the UN Day Celebration tomorrow at playschool and so I've opted to make some scones. I had wanted to try and make Malt Loaf - another British treat - but hunting through the shops of Singapore, I couldn't find malt extract ANYWHERE... so I gave up.
We followed Delia Smith's recipe for scones in her How to Cook 2 book. The recipe made 14 quite big scones.
Ingredients:
- 450g Self raising flour
- 80g Caster sugar
- 150g Butter (melted to room temp)
- Delia suggests a pinch of salt (I left this out)
- 2 eggs
- 6 tablespoons of milk
- Handful of raisins
What to do:
1. Oven on at 220C. Sieve flour into a big bowl and add the butter.
2. Rub the butter into the flour so that it resembles crumbs and then add the sugar.
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| Step 2 |
3. Whisk the eggs and milk together with a fork and then add to the flour mixture. Use a palette knife to mix the dough together. It if looks a bit dry just add a tiny bit more milk until you have a soft, but not sticky, dough. Delia uses buttermilk but to honest I don't know what the difference is... and just used skim milk. It works just as well.
4. Elise and I divided the mixture into two. We rolled out the first half of dough, to about 2cm thick, and then used a circular cutter to make a scone. Repeat until half the dough is done.
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| Step 4 |
5. With the second half, we added raisins. Why not? So now we will have 7 plain and 7 raisin scones :)
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| Step 5 |
6. Put all your scones on a non-stick baking sheet, baste with a little extra milk using a brush and bake for 25 minutes, on a high shelf, until golden brown.
7. Leave them to cool, cut them in half and serve with strawberry jam (and cream if you like cream)!
Here's Elise: the victor with her spoils:... YUM!
Happy UN Day!
Love and hugs
Rebecca and Elise x
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