I
cannot believe the summer holidays are nearly coming to an end. 6 weeks has
flown by and we had a great summer despite not going home this time. The highlight of the summer holiday was our
trip to Lake District, a trip to remember and cherish. A place surrounded by
mountains, valleys and lakes, where beauty meets serenity. We could spend hours
just sitting by lakes and doing nothing. It was one of the most relaxing holidays
ever. I really didn’t want the holiday to end! Sharing few picture of the holiday below.
Weather
has been great this summer, the sunshine really uplifts our mood and spirit and
I have done lots of baking this summer. Scones are something that we always like
to order with our afternoon tea when we are out and about and we love it so much so I decided to bake
scones one day with my little boy. We don’t
compromise when it comes to taste, so I bought clotted cream and strawberry jam
to pair with the scones and we relished it with our tea for 2-3 days. It tastes better the same day but if using it
next day, warm the scones in an oven at a low temperature.
Recipe
source - Mary Berry
Ingredients
( makes 11- 12 scones )
Self
-raising flour – 350 gm
Cold
Unsalted butter - 75 gm
Baking
powder – 1 ½ tsp
Caster
sugar – 30 gm
Raisins
– 75 gm
Milk
– 100ml
2
eggs
Method
- Place self -raising flour into a bowl.
- Add butter cut in cubes and rub it until it resembles bread crumbs.
- Add baking powder, caster sugar, raisins, 2 tbs of beaten egg, 100 ml of milk and knead everything together to make a soft but not sticky dough. Add more milk if needed.
- Gently roll the dough into a 2 cm deep rectangle and cut out rounds with a 6cm cutter. Roll out the left over dough again and cut out rounds again.
- Place it on a baking tray lined with baking paper, leaving spaces between the scones.
- Brush the top of the scones with the reserved egg.
- Bake in a preheated oven at 220 degree C for 10- 12 minutes or until golden brown on top.
- Cool on a wire rack.
- Serve with clotted cream and jam. Enjoy !
