Last week I wrote about baking ‘Sugar and Spice Rings’ on Sunday. This Sunday I did a little more baking but this time it was ‘Tea Scones’, a very basic recipe which I am sure most will know. I had taken an early morning walk before breakfast, just four miles as I hadn’t been out for a walk for about two weeks and didn’t want to overdo things. To be honest I was feeling quite tired by the time I had returned home. The day looked promising in the morning sunshine but it wasn’t that particularly warm because of the cold slight breeze. When I went into the kitchen for breakfast E was sitting there having just eaten hers. After eating mine I sat on the patio with a coffee then spent some time digging out a few bluebells. Returning indoors I decided to do a little baking whilst E went upstairs to change. By the time she had come downstairs again I had the scones baked.
1 lb self-raising flour
1/4 tsp baking powder (optional)
1/2 level tsp salt
4 oz butter or margarine
6 oz caster sugar
6 oz sultanas or currants (optional)
1/2 pint milk
Place flour with salt in bowl and rub in the butter or margarine until the mixture is crumbly. Add sugar and fruit if used and mix. Add the milk (advise half of it at first) and thoroughly mix with ingredients until it becomes a firm but not sticky dough. Spread some flour onto a board or flat surface and place dough on it and knead for a couple of minutes then using a rolling-pin spread the dough till it is about 1/2 inch thick. Using a small circular pastry cutter, cut the dough and place each piece on a buttered metal tray. Brush each with milk and place in a hot oven (215 deg C) for ten to fifteen minutes.
Easy and tasty. The mixture will make about sixteen scones.
I did very little else on Sunday as on Monday I would be busy working again.