Ok. So this was Sunday's post and I'm going to stick with the title because it is a very Sunday type of thing to make scones for breakfast and not such a Monday thing.
Yesterday was a little emotional. For a little while it looked like my laptop was a completely broken. Anyway back up now and think it is a shame not to share my scones.
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I got back from London yesterday to find a jar of apple and raspberry jam on my doorstep. Perfect!
This calls for Sunday scones. These are so quick to make and perfect served warm with butter and jam.
Sorry I only have the amounts in ounces. It is a recipe my gran gave me.
Ingredients
8oz self raising flour
pinch of salt
2oz butter
1oz sugar
1-2 oz sultanas (optional)
1 teaspoon of cinnamon, mixed spice or ginger (optional)
Milk
Method
Yesterday was a little emotional. For a little while it looked like my laptop was a completely broken. Anyway back up now and think it is a shame not to share my scones.
-------------------------------------------------------------------------------------
I got back from London yesterday to find a jar of apple and raspberry jam on my doorstep. Perfect!
This calls for Sunday scones. These are so quick to make and perfect served warm with butter and jam.
Sorry I only have the amounts in ounces. It is a recipe my gran gave me.
Ingredients
8oz self raising flour
pinch of salt
2oz butter
1oz sugar
1-2 oz sultanas (optional)
1 teaspoon of cinnamon, mixed spice or ginger (optional)
Milk
Method
- Preheat the oven to 200 C
- Rub the flour and butter together with your fingertips until you form crumbs.
- Add the sugar, spice, salt and sultanas
- Gradually add a little milk to form a dough
- Knead the dough together
- Roll out about a 1.2cm thick and cut with a cutter or roll out blobs and then flatten
- Brush the top with milk
- Cook for 10 minutes
- Take out of the oven when golden brown
