Sunday, 1 February 2015

Simple Scones

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


Simple Scones Recipe:

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

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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