Recently there have been a lot of 'behind the scenes' jobs to do in the Trumpety Trump shop, one of which is my next window display. This seems to have taken rather a long time as I am doing it from scratch (with the help of my husband who gets roped into these things!). All will be revealed when it's finished!
In the interim, I have been baking with my eager little helper (my daughter) and again, I have picked a tried and tested recipe to pass on to you.
It's a dead easy recipe (by Nigella Lawson) which the children can help make and of course tastes delicious too. I think these scones are heavenly when they are eaten freshly baked and topped with lashings of clotted cream and strawberry jam! The photo just doesn't do them justice. Here goes, and enjoy...
Ingredients
500g plain flour
1 tsp salt (I only use 3/4 tsp salt as I found the suggested amount made the scones taste just a bit too salty for my liking)
2 tsps bicarbonate of soda
4 1/2 tsps cream of tartar
50g cold unsalted butter, diced
25g Trex, in teaspooned lumps (or use another 75g butter)
300ml milk
1 large egg, beaten, for egg-wash
6 1/2 cm crinkle-edged round cutter
1 baking tray, lightly greased
Preheat the oven to 220 degrees celcius/gas mark 7
Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the milk all at once, mix briefly - briefly being the operative word - and then turn out onto a floured surface and knead lightly to form a dough.
Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking tray very close together - the idea is that they bulge and stick together on cooking - then brush the tops with the egg-wash. Put in the oven and cook for 10 minutes or until risen and golden.
Makes 12.
Go on, give them a go, you won't be disappointed!
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