Muddy Hubby has a tradition, it was instilled in him as a kid by his Mum. When it rains, it’s time for scones. It’s all good in theory but on days where I work or things are busy it doesn’t always happen. It seems however that my Muddy Kids have inherited his love of scones and this weekend they were relentless in their request for them, eventually I set aside some time and we whipped up a big batch, so there was enough for lunchboxes as well.
I used to be scared of making them, but a few handy tips mean I will now give them a go without fear. I am not brave enough to enter them in the local show but they definitely fill the belly.
2.5 cups Self-Raising Flour
1 Tbsp Caster Sugar
1/4 tsp Salt
3/4 cup Milk
1/2 cup Water (approx)
Heat the oven to about 220 degrees Celsius.
Mix the flour, sugar and salt together in a large bowl and then rub the butter in with your fingertips.
Make a well in the centre of the mixture, then add the milk and almost all of the water. Mix the water and milk through the mixture until you have a sticky, soft dough. If you think it needs it add the extra water, otherwise don’t worry about it.
Knead the dough with your hands on a floured surface until it’s smooth – the trick is to not knead it too much, because that will stop it from rising a lot.
Press the dough out to about 2cm thickness and cut out your scones and put them in a deep pan on baking paper, just touching. Putting them in a deep pan also helps them to rise well.
Brush them with milk and put them in the oven for about 15 mins, or until they’re browned. They should sound hollow when you tap on them.
Spread with jam and cream and enjoy!
This recipe has been adapted slightly from ‘The Country Table’ which is my favourite cookbook at the moment.