Last night we had a strawberry tea at our branch meeting (Seasidestitchers.blogspot). We had strawberries, scones with jam and clotted cream and shortbread fingers.
We started the evening by stitching together all of our rainbow squares. We ended up with 44 and the ladies worked like little trojans stitching them altogether. They look really good.
I baked the scones. They are from a recipe that came from my mother-in-law, now sadly no longer with us. I rescued the recipe from her old hand written recipe book. My husband can remember what the scones used to taste like from his childhood and I was really pleased that they tasted just the same when I first tried out the recipe.
They went down really well last night and I have to say I didn't have any to bring back home with me. The scones are not quite like traditional scones that you get in tea shops but they are scrummy.
I thought I would share the recipe with you. (This is not going to be a regular feature of this
blog).
Firstly I must apologise that the quantities are not in metric - I am sure you can all convert them using one of your cookbooks - I have kept to the original recipe.
Grandma’s Bun Scones
Ingredients:
4oz self raising flour
4 oz of caster sugar (I use much less as I don’t like things really sweet)
2 oz of butter (or margarine) I use about 1 ½ as it seems to rub better
1 beaten egg (you can add a little milk if you like) I use a large egg
Method:
Put flour and sugar in a bowl, rub in the fat and then mix in the beaten egg.
Do not use the whole egg, just half of it to start off with and then add a little more if the mixture isn’t binding together into a soft ball.
You don’t want the mixture to be sticky but neither do you want it to be too dry.
Knead the ball slightly with your hand and if it is a bit sticky sprinkle some flour over it.
I make about 10 balls from the mixture using my hands and place them on a baking tray that has parchment paper on it.
Use the remaining egg to spread over the top of each scone.
Bake at 180 degrees for about 15 mins – test for browness and doneness! I always think you have to judge finished baking by your own oven – if not quite done give them another 5 minutes so – it isn’t crucial!
When baked they will have spread and look more like biscuits.
I have also baked them in one of those flippy floppy baking trays – placed on a metal tray. Then they come out more traditional scone shaped.
These are not like traditional scones – but they are delicious and unlike normal scones they will keep for several days!! (Bonus)!
Enjoy