Friday, 11 March 2011

Finding time to bake

Grandma's Fruit Scones
 Although there's a widespread revival of interest in baking now, people sometimes say to me ‘I don’t have time to bake’. I always reply that the best thing about many of Grandma Abson's recipes comes from mixing basic ingredients without too much fuss. In her early life, Grandma was a ‘below stairs cook’ for an Edwardian family called Hick, who frequently entertained prominent local citizens so she became an expert in producing something quickly for unexpected guests in a short time.
 
Ingredients for Fruit Scones
Scones fit the bill perfectly and can be made from store cupboard items. Grandma’s scones always come out light and airy and win many plaudits. I like to taste different varieties of scones but my favourites are Fruit Scones as the sultanas keep them moist.

SCONES
8 oz/225g self raising flour
½ tsp salt
2oz/50g butter
2oz/50g sugar
2oz/50g sultanas
2 eggs
Milk to mix

Add the salt to the flour. Rub in the butter. Add the sugar and sultanas. Beat the eggs and milk and add to make a dough. Roll out and cut into sections with a cutter. Bake for 10-12 minutes on the third runner from the top of the oven. (450F, Mark 8, 230C)

Meryl’s tips :
  • If you want an egg free recipe, leave out the eggs and just add more milk (approx 150ml) to make the dough.
  • This can be a sugar free recipe too. The dried fruit gives the scones a taste of sweetness.
Bake Scones in 20 minutes
Treat yourself to some home baking this week? Who can resist the joys of a plate of scones, warm, aromatic and straight out of the oven?                                            

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