On a Saturday, the kids and I usually have pancakes for breakfast but a year or two with the same thing for breakfast week in week out can get a little boring. So for the past two weekends we’ve enjoyed a batch of freshly baked scones instead.
Last week I used a tried and tested recipe and found them to be a little dry so this week I went looking through the books and adapted a Nigella Lawson recipe in accordance to what I had in the cupboards.
Apart from weighing the ingredients, Child #1 did everything with these scones from start to finish, she was delighted to be allowed to put them into the oven all by herself, although she wasn’t very impressed with the apron she was made to wear. Looks like we could be apron shopping very soon…
Anyway, here’s what she did…
500g self raising flour
1 egg (for brushing)
Preheat oven to 220ºC
In a stand mixer or food processor, mix the flour, butter and sugar together until it resembles fine breadcrumbs.
While the machine is still running, pour in all of the milk.
Turn onto a floured surface. Roll to a 2cm thickness then cut into your chosen shapes (she used a Pudsey bear cutter that we picked up in Asda a couple of years ago) and place on a baking tray.
Brush with egg wash and bake for 10-20 minutes (or until well risen and golden brown).