Scones… or biscuits if you’re across the seas! 😛 are a versatile recipe which can be put together quicker than a cake! 😀 Light, fluffy and either sweet or savoury, scones are a great snack to be able to make! If you’ve found yourself shut in at home, you might (like us) have been baking more?! We have been making something different nearly every day! This week we tried something completely new to us… doughnuts! Proper whole doughnuts – the deep fried type, rolled in sugar with jam in the middle! (let me know if you’d like this recipe)! 😀
As it’s the 75th anniversary of VE day (Victory in Europe) today, I thought it was time to share this British classic! Scones are a quintessential part of the traditional British afternoon tea! Originally, scones are thought to have been made in Scotland in the 1500’s where they were made with oats and griddled over an open fire! I like the sound of cooking over an open fire and I might have to try that soon!
This recipe is very simple and quick, and if you have flour (I know some areas are having difficulty finding regular flour), hopefully you can whizz these up and enjoy for afternoon tea! Although we are in lockdown, people are still finding ways to celebrate and all over the UK, people are hosting celebrations today. Scones are most definitely on the menu here, as is our very popular banana loaf! 😀 Here’s the scone recipe…
A traditional British scone perfect for afternoon tea with jam and cream… or cream and jam!
- 200 g plain flour
- 5 teaspoons baking powder
- pinch of salt
- 55 g butter
- 80-100 ml milk
- *optional 2 tablespoons sugar (if you want a sweeter scone)
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Put the flour, baking powder and salt in a large bowl and mix together.
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Rub in the butter using your fingertips until you have a breadcrumb consistency. Add the sugar if using.
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Add the milk gradually and mix together until you have a smooth dough (it should be smooth not sticky).
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Roll out (you can change the thickness to suit your needs) and cut into rounds using a fluted pastry cutter. Place spaced out on a lined or greased baking tray.
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Bake at Gas mark 6 (400f / 200c) for 15 minutes. When cooked, the tops should be golden and the scones risen.
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Allow to cool slightly before eating! Serve with cream and jam! Or serve with butter and cheese! Store in an airtight container for 2-3 days or freeze (well wrapped) for up to 3 months.
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Change the recipe by adding in a handful of sultanas or raisins before adding the milk.
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Make cheese scones – before adding the liquid add a pinch of mustard, cayenne and 4 tablespoons nutritional yeast (or 100g cheese).
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Enjoy!
I’m sharing these over at Angie’s Fiesta Friday today! it’s great that we can still celebrate virtually! 😀 and it’s great to get new ideas for the coming week! There are no co-hosts this week, so if you’ve some free time why not think about volunteering! 🙂
Anyway, besides the VE celebrations, this weekend as we’re still on lockdown, here are a couple more great things to watch for free.
The National Theatre is showing Antony & Cleopatra until 7pm (UK time) on Thursday 14th May.
Andrew Lloyd Webber is showing By Jeeves available for 48 hours from 7pm (UK time) today (Friday 8th May).
If you have any other suggestions, please let me know in the comments! 🙂
If you make these scones please share your pictures using #LifeDietHealth or @LifeDietHealth – we love to see what you’re making! 🙂
Have a fab weekend whatever you manage to do! 😀
Speak soon
Laurena x