Saturday, 2 March 2013

Basic Home-made Scones – frugal family favourites

 

Basic British Scones recipe twixt downs and sea

Scones – the best recipe ever for when you have hoards of hungry youngsters and not a lot of cash. Easily and quickly made from cheap stuff you have in the store cupboard and don’t even need measuring when you’ve made them a few times. I think an American scone is a more fancy beast but our basic British jobs are just 8oz of flour, about 2 of butter and some milk…

They’re best eaten warm and on the day you make them. I often make a batch after school – takes less than half an hour – and they normally get eaten pretty quick.

Here’s the basic instructions

  1. preheat oven to 200°C (390°F)
  2. Sift flour into a bowl (for 8 small scones 8oz (or 8 tablespoons or just under 2 cups of self raising flour - or plain flour plus 3 tsp baking powder)
  3. Add butter (2oz, half stick or quarter cup) and first cut in then rub with cold fingertips.
  4. pinch of salt and if you want some sugar
  5. mix to a dough with cold milk (secret tip - my mother always left the milk out overnight to sour)
  6. roll out to 1” thick (to about the first knuckle on your thumb) and cut out about 8  2” diameter scones or make a round and mark into 8 wedges.
  7. bake for 15 minutes for individual ones about 25 minutes for a big one.

Make it suit your family -

  • my friend with fussy little eaters adds an egg to get a bit of protein into them.
  • sultanas, raisins, dates are all good
  • coconut and cherry too (less frugal unless you have them in the cupboard)
  • add strong grated cheese and mustard powder for savoury lovers
  • wholemeal flour is good or half and half
  • I like a floury top (see picture) but you can milk or egg wash to make them shiny.
  • put savoury scones on top of mince or a stew to make Beef Cobbler (cheaper and lower fat than short crust pastry)

OR

Cream tea easy and frugal from twixt downs and sea

 

If you happen to have a bit of cream and a few strawberries left over, treat yourselves to a lovely Cream tea. Special, easy and it’s still pretty inexpensive…

 

 

 

They’re best eaten warm and on the day you make them (no preservatives) . I often make a batch after school – takes less than half an hour – and they normally get eaten pretty quick.

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