Sunday, 3 June 2012

A Jubilee Scone

Week 23, Bake 23.

So as we all know our lovely Queen has achieved her diamond anniversary and to celebrate I decided to make some scones (what could be more English than that?). I also apologise about this bake being posted in the last few hours of my a bake a week challenge but I decided to be kind to my parents and bake it for them when I came home for a holiday. So here it is, happy diamond jubilee your royal Majesty!

  • 350g of self-raising flour
  • 1/4 teaspoon of salt
  • 1 teaspoon of baking powder
  • 85g of cold butter, cubed
  • 3 tablespoons of caster sugar
  • 175ml of milk
  • 1 teaspoon of vanilla essence
  • a small squeeze of a fresh lemon
  • one small egg, beaten (to glaze)
  1. Pre-heat the oven to 220c.
  2. Mix the flour, salt and baking powder together in a bowl.
  3. Using your fingers, lightly rub in the butter into the flour until it resembles small breadcrumbs. (Tip: do this from a height to get extra air into the scones).
  4. Now mix the caster sugar into the bowl.
  5. Heat the milk in a microwave for about 30 seconds until it is luke warm.
  6. Now add the vanilla essence and squeeze of lemon juice into the milk.
  7. Make a well in the bowl and pour in the milk mixture, then mix it in by cutting it with a knife.
  8. Tip the dough onto a lightly floured surface and then slightly knead it until it is smooth.
  9. Squash down until it is about 4cm high then cut out scones using a 5cm cutter.
  10. Continue to do this until you have 8 scones then brush the top with egg and pop them into the oven for 10 minutes (or so!).

Enjoy them with clotted cream, strawberry jam and a good amount of butter!

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