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Weekdays 9am

Easy peasy scones even a four-year-old can make

Scones are a British summer time classic... and these ones are so easy peasy, even a four-year-old can make them.

Give them a whirl!

Easy peasy scones

Makes 8

Ingredients

200g plain flour

½ tsp baking powder

2 tbsp caster sugar

60g unsalted butter, chilled 

100ml milk

50g raisins/chocolate chips

Top tip: These scones can easily be made savoury by missing out the sugar and adding 50g of grated cheese and/or some seeds of your choice.


Method

1. Preheat the oven to 200oC fan/220oC. Line a baking tray with baking parchment paper. 

2. Place the flour and baking powder in a large food bag (sandwich bag). Chop the butter into small cubes and add to the flour. Seal the bag then use a rolling pin to bash the butter and flour together. Tip into a bowl and use your fingertips to rub in any remaining butter.

3. Add the milk and mix together with a blunt knife. Add the raisins/grated cheese/chocolate chips and knead to combine. 

4. Tip the dough onto a lightly floured surface and shape into a 1 inch thick circle. Cut into 8 small triangles. Place on the prepared tray and brush the tops with milk. 

5. Bake for 12-15 minutes until golden brown.


Pimped up bacon and cranberry scones

Makes 12

Ingredients

6 rashers streaky bacon

300g plain flour

1 tsp bicarbonate of soda

½ tsp salt

90g unsalted butter, chilled 

250ml buttermilk

50g dried cranberries


Method

1. Preheat the oven to 200oC fan/220oC. Line a baking tray with baking parchment paper. 

2. Fry the rashers of bacon until nice and crispy then, when cooled, cut into small pieces. 

3. Combine the flour, bicarb and salt in a bowl. Cut up the butter into small cubes and mix in with the flour mixture.

4. Rub the butter into the flour with your fingertips until it looks like breadcrumbs (this stage can also be done in a food processor). 

5. Add the buttermilk and mix in with a knife until it forms a soft dough. Add the chopped bacon and dried cranberries, knead briefly to combine.

6. Tip the dough onto a lightly floured surface and shape into an inch thick circle. Use a cookie cutter to cut out as many scones as you can, place them on the prepared tray. Re-roll the offcuts and repeat until you have used up all the dough.

7. Brush the tops of the scones with milk and bake for 12-15 minutes until browned.

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Weekdays 9am