Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
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.
8 oz/225g self raising flour
½ tsp salt
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 adough. 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?