When you eat scones, do you put your cream first or your jam first?
One of my lovely work colleagues is going on maternity leave tomorrow, and historically we’ve ordered ordered afternoon through our hospitality department as a send off. This is insanely expensive for what you get, and like most firms mine is trying to save money where they can.
Myself and another colleague decided that we could organise the tea ourselves, and first thought about buying bits and pieces from M&S. Then I realised that between the two of us (both lovers of good food and keen cooks) we could probably spend just a quarter of what that would cost and bake some treats with our own fair hands.
I spent yesterday afternoon in my kitchen (with my little helper) knocking up my contribution – a massive tray of brownies and huge batch of mini scones. My 21mo loved playing with the dough and I let her roll out a few of her own creations with the offcuts.
Ingredients (for 40-50 small scones) – cost approx £2
560g strong bread flour
2 tbsp baking powder
1 tbsp caster sugar
300ml milk (I used goats, but cows will do just fine)
120g butter (ditto above)
– preheat your oven to 200C
– sieve the flour and baking powder into a large bowl
– chop the butter into pieces, then add to the flour. Mix together with your hands until it resembles breadcrumbs (as pictured above)
– slowly pour in the milk, and continue mixing with your hands. Work the mix together to form a firm dough
– in batches, roll out the dough so it’s about an inch thick. Cut out little rounds with an espresso cup or small glass
– grease a large baking tray with butter or oil and place your little rounds onto the tray. Bake for 9 mins per batch.
– allow to cool, and serve traditionally with jam and cream
**tip: add a handful of chopped dates to the raw dough before cooking for a delicious alternative to fairy cakes for the kids**