When it’s raining outside and boredom has truly set in, save your day with a beautiful afternoon tea. Whether it is a slightly sorry-for-yourself day alone, or a gathering of melancholy maidens, pop these in the oven and smell the air change to one of blissful contentment.
Delicate, indulgent and comforting, this miniature scone recipe is ideal for a girly garden party or is equally wonderful on a lonesome day of pampering.
Now, let’s get down to the baking! Relax, enjoy and get creative:
Makes 10 scones
- 225g/8oz plain flour
- ½ tsp bicarbonate of soda
- 1 tsp cream of tartar
- 50g/2oz butter, cubed
- 30ml/2tbsp milk
- 30ml/2tbsp water
- Pinch of salt
- Preheat the oven to 230⁰C/450⁰F/Gas mark 8
- Weigh out the flour, put it into a bowl along with bicarbonate of soda, cream of tartar and salt.
- Add the cubed butter and us your fingers to rub it into the flour until it resembles bread crumbs.
- Mix the milk and water together. Add it very slowly, bringing together the dough gradually with your hands. Squish it all together until you have a ball which holds itself together.
- Sprinkle flour onto a clean surface and lightly knead the dough until you have a smooth ball.
- Next, roll out the dough with a floured rolling pin until it is 1cm thick. Use 5cm cookie cutters to cut 10 scones.
7. Lay a sheet of grease proof paper over a baking tray (you could stick the paper to the tray with a bit of butter)
8. Place the scones on the baking tray so that they are spaced out and not touching each other.
9. Bake for 10 minutes.
10. Once beautifully golden and proudly puffed up, remove from the oven and let cool before serving with jam and cream…
Yum…even if I do say myself!