A fellow Underground Tea Party hostess, the lovely Lynn AKA Bakelady in Leeds, had blogged very recently offering her followers to take part in a scone challenge….Well…..How could I resist joining in?!
The scones that I have been making are from *The Hairy Bikers’ Family Cookbook – Mums Know Best!* Book.
And these are tried and tested by both myself and by the mister!
I serve these at most of my tea parties, and I serve them warm with local preserves. They are delicious, and very light, which allows my guests to enjoy them as well as other treats without feeling TOO full too early : ) They are FAB.
They are such an easy recipe, great fun, as it can get messy (The best part of making scones is that gooey dough that you get to play with and throw around the kitchen hehe!!!) and best of all, they make a really light scone…perfect to add all the trimmings….lashings of Clotted Cream….and a locally made preserve…be it Strawberry or my latest favourite addition….Peach & Amaretto dolloped on top. Yummy.
So, in honour of Bakeladys’ Challenge…I share my fave scone recipe courtesy of the above cookbook….The Hairy Bikers make life easy yet enjoyable…and this recipe does not fail!
It has been shared by the members of the Women’s Institute from the North Yorkshire West federation.
….Enjoy : )
A NEW LOOK AT SCONES
340g Self Raising Flour
Pinch of salt
85g Butter, plus extra for greasing
55g Caster Sugar
125ml Milk (I use Skimmed or Semi)
4 Tbsp Natural Yoghurt
Preheat the oven to 220*c/Gas 7 and lightly grease a baking sheet. Sift together the flour and salt into a bowl and rub in the butter until the mix resembles fine breadcrumbs.
Stir in the sugar and add the milk and yoghurt.
Work the mixture together until a soft dough is formed.
Turn the dough out onto a floured surface and knead lightly, then flatten it out to an even thickness of about 2cm.
Using a 5cm cutter, cut out the scones and place them on the baking tray. Gather the trimmings and cut out more scones.
Bake for 12-15 minutes until brown. Remove the scones from the oven and leave them to cool on a wire rack.
Serve warm with all the trimmings!
To check out all of the other FAB recipes at Bakelady’s Scone Challenge Page, please click here.
Miss Sue Flay