A slow Saturday morning with scones and homemade jam
Hopefully there is enough cream as the kids sat in front of the TV last night and squirted the cream directly into their mouths. They waited till I went to bed before they pilfered the ever-so-valuable cream from the fridge. Ben can't keep a secret from me, so he quickly confessed to their midnight endeavor with a twinkle in his eye. Oh well, who doesn’t do it? (There's a 12-year old in all of us).
I hate it when scones are dense and so dry that you need a glass of water at hand, to get it down your throat. These scones are light and fluffy, the secret is not to beat the life out of the mixture. So, simply put, do not over mix!!!
It’s best enjoyed with Daniel’s home-made strawberry- and apricot jam. The strawbs are from our veggie patch and there is no store-bought jam that could ever compete. Not a lot of bottles, but Njam!
|2 cups (500ml)||All purpose flour|
|50ml||Butter / Margarine (Note from Daniel – there is no either/or, there is nothing like BUTTER)!|
|20ml (4 teasp)||Baking Powder|
- Sift the flour, baking powder and salt together.
- Add the sugar.
- Add the butter/margarine to the flour mixture and rub it in until it resembles breadcrumbs. This is where the Kenwood Chef comes in handy. I turned the knob to 1 and Mr Ken Wood transforms the flour and butter/margarine to breadcrumbs. Daniel "gets in there" and only uses his fingers and a knife.
- Whisk the egg and milk, add this to your flour mixture. Do not knead the mixture but cut the fluids into the flour mixture with a knife.
- Place the dough on a floured surface, press it with your fingers into a rectangle, about 2cm thick.
- Press circles with a cookie cutter or wine glass.
- Place the scones on a greased baking tray and coat lightly with a dash of milk. (Sommer use your fingers, no fancy-pansy brush required).
- Bake for 10 – 12 min at 200'C. Enjoy!