The days of lingering over afternoon tea are on temporary halt (give or take 5 years) at the moment. I do miss a good scone, topped with strawberry conserve and clotted cream, washed down with a lovely brew of Earl Grey.
Well, if I can’t get to the scones, then scones must come to me. Armed with Rachel Allen’s recipe for light scones from her book ‘Bake’, I set myself the task of making them earlier this afternoon. The original recipe made 10-12 scones, large ones I’m guessing. I halved the recipe, omitted the egg and used a small cookie cutter (2″ in diameter) which yielded 8 medium scones. Just the perfect size. I meant to add sultanas, but was on a mission to get the scones done before the bear kicked up a fuss for having left her in her highchair for too long, and completely forgot about them!
I’ve seen Rachel make these in one of her cookery shows. She formed a claw with her hand and quickly mixed the dough so as not to work the gluten. Good tip as the scones were absolutely light. Time to put the kettle on.