Scones

Scones can be made cheaply and deliciously at home, even though we often go to tea shops and pay good money for them. My mum taught me this easy recipe (hence it's all in ounces and pints), and although it may not be exactly healthy, it's delicious, summery and we all need a treat every now and then! Get some clotted cream and a pot of jam, and share with friends for pudding after a light, healthy meal.

Ingredients (makes about 8):

• 8oz self-raising flour (flour keeps for ages, so it's worth keeping a bag in stock for birthday cakes etc.)
• 1/2oz butter at room temperature
• 1 dessert spoon of sugar
• 1 egg made up to 1/4 pint with whole milk

For ounces to grams conversion click here

For pints to milliliters conversion click here

Recipe:

• Preheat the oven to 200 degrees
• Rub the butter into the flour in a large bowl until it's fully integrated, by picking up handfuls of flour and butter and rubbing them between fingers and thumb. 
• Stir in the sugar
• Beat together the milk and egg, and pour it into the flour mix.
• Stir and knead to make a dough
• Roll out the dough to about 3cm thick
• Use a circular cutter or a knife to cut out your scones but don't twist the cutter.
• Place on a floured baking tray in the oven for about 10 minutes, or until risen and golden brown.

Claire being oh so proud of our scones

Being at uni in Exeter means we can't help but be conscious of the dispute about the correct way of eating scones - Devon versus Cornwall. We definitely side with Devon; cream first, then jam. It's the only way, and believe us, we're experts having been to our favourite afternoon tea haunt Tea on the Green in Exeter.

Complimentary tune: Dean Martin - Volare,this is a little bit of a vintage tune inspired by our mutual love of Call the Midwife: 

Tip of the day: Make Tea Not War. There are not many things in life that a good cup of tea cannot help and a better accompaniment to scones does not exist.

Side note: Claire is a faithful tea drinker and prefers a good brew with loose leaf tea in an actual tea pot. Her top tips include:

• Warming the teapot before adding tea leaves by swirling around some of the water from the kettle mid-boil.
• Adding about 1 heaped teaspoon of tea leaves per person to the pot
• Stirring the teapot well soon after adding boiled water and make sure the water added is literally just boiled
• Putting the milk in the cup before adding the tea (less is always more as you can always add more after)
• Never adding sugar as this is just plain sacrilege
• Keeping the tea pot warm whilst it is brewing (whack a tea towel on top if you are without an actual tea cosy), no-one likes a cold cup of tea (except maybe Kitty, but she's odd like that).

---K