As a child I have
fond memories of slow-paced Sunday afternoons. We would go to lunch and then
come home for pure relaxation. Naps, cartoons, and reading abounded on the
couches and living rooms of our home.
A time to relax,
a time to sit back before the start of a busy week.
Lately it seems
that my Sunday afternoons have been fraught with meetings or long work shifts.
Our time for relaxing is scheduled into Saturdays. Quiet Sunday afternoons have
become a bit of a commodity around here.
And yet, this
Sunday is one of those lovely occasions where I have been able to do something
I really enjoy.
And that
something is always, always, baking.
I cracked open my beautiful book of
baking from around the world. Flipping through the United Kingdom recipes of
hot cross buns, crumpets, and basically any treat that can go with tea, I
stumbled upon a simple scones recipe. And as luck would have it, the ingredients
were all in my cupboard.
These scones, as
I discovered quickly after they came out of the oven, are perfect served warm
with strawberry jam. These Brits certainly know what they are doing with
afternoon tea!
Whipped up in
about 15 minutes, the scones are an easy addition to any lazy afternoon. I’m
sure it would be easy to experiment with these as well, adding berries or
coconut to make it sweeter or go savoury with some shredded cheese.
Simply mix, pat
down, and bake! Easy!

Brandon had
hardly finished his first when he asked for another. And, if you trust him, his
review was, “These are excellent!”
Even though we are a bit out of season, for a fresh strawberry jam recipe, check out my post here.
Cheers!
Simple Scones Recipe:
Ingredients:
3 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
4 tbsp. butter
2 tbsp. sugar
1 c. milk, plus extra for glazing
Strawberry jam
Directions:
1. Heat oven to 425F. Mix together flour, salt, and baking powder. Cut in butter until balls form.
2. Stir in sugar. Make a well in the centre and pour in milk. Stir.
3. Turn out dough to floured surface. Pat down and cut out scones. Place on lined cookie sheet. Brush with a bit of milk.
4. Bake 10-12 minutes. Let cool.
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