It’s been an excellent weekend – just the right blend of socialising, eating, gaming*, baking, working and exercising. Now I feel both relaxed an accomplished.
I had a sudden urge to make scones, so invited some friends around and we had a little picnic in the backyard of our apartment block. Scones, jam, fancy sandwiches and tea – the best way to end the week! I’d heard that scones can be tricky to make, but these suffered me adding extra flour at the last minute when I realised that I’d forgotten to double it, and using a port glass to cut out the circles since I’m lacking a round cookie cutter.
Scones (via The Cooking Book with some minor changes)
Makes ~8 big scones or 16 little ones.
- 225g self-raising flour, plus extra for dusting
- 1/2 tsp salt
- 60g butter, cubed (make sure it’s room temperature)
- 15g sugar (halved the original amount, as we ate them with jam – add more if you like it sweet)
- 150ml milk
- Preheat oven to 220 degrees celsius.
- Sift flour, sugar and salt together into a large mixing bowl.
- Rub in butter with fingertips until the mixture resembles coarse breadcrumbs.
- Make a well in the center, pour in milk and stir together.
- Turn the soft, sticky dough out onto a lightly floured work surface and knead until smooth. Don’t over work it, or your scones will be rock cakes!
- Roughly smooth out in a circle until it’s ~1 inch thick.
- Cut out circles with a cutter (or glass), reforming the scraps until all the dough is used up.
- Put scones onto a baking tray, brush with a little whisked egg if you like, and bake for ~15 minutes or until golden.
- Once baked, pop them on a baking tray to cool a little and serve warm, with jam and cream!
We had the scones with my homemade strawberry jam and another jam that a friend gave me yesterday, as well as whipped cream. Perfect little afternoon tea!
* I’m pondering jumping on the Diablo III bandwagon, and am playing on a guest pass with The Boy at the moment. At this point I’m not completely convinced – I’m just not really a gamer anymore!