Friday 22 May 2015


Sometimes we bake not for the result but for the activity. Of course, it's good to educate how food is made, and the role of the different ingredients, but there's also a lot to be said for just letting children get their hands dirty and experience what it's like to feel butter rubbed against flour, and see a bunch of dry ingredients take shape and make something.

For a while I've wanted to make scones. I remember that they were one of the first things that I learnt to make as a child. I have clear memories of being in primary school and regularly making scones - not even needing to look at the recipe because I could remember all the quantities off the top of my head. Unfortunately, I don't remember that recipe now. But I did find a super quick and easy recipe to make these scones. The girls made them mostly on their own so it's a little tricky to judge whether this is the best recipe out there for taste. I'd say, it isn't. But it does only use three ingredients, which is a big bonus when you're trying to make something on the fly - you're likely to have everything to hand, and the whole process doesn't take a long time.

Plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1-1 1/4 cups milk
Stewed apple and rhubarb (or jam), to serve

1. Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.
2. Place flour in bowl, add butter and rub until resembles breadcrumbs.
3. Pour 1 cup of milk and mix until dough forms. (Add  more milk if needed.) Turn out onto lightly floured surface. Knead until smooth.
4. Pat or roll dough into 2cm round. Cut out scone shapes and place on baking tray, about 1cm apart. Bake for 20 to 25 mins until golden and risen. Transfer to a wire rack.

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