When life throws stones, make scones!
When life throws little hiccups at you the team at Minerds Bell have you covered, not only insurance wise but also comfort wise. Today it was cold, wet, and gloomy and we needed a pick me up... so we tripled the batch! (you can too... we won't tell anyone)
Scones with jam and cream (Serves ... this depends on the day you're having, but makes approx 8 scones)
225g Self raising flour
1tbsp Caster sugar
1tsp Vanilla bean paste
Pouring cream (again, this depends on the day you're having)
Plain flour for rolling and dusting
Preheat oven to 220°C and line a baking tray with baking paper (who wants dishes on a bad day? or ever?). Into a mixing bowl sift the self raising flour and caster sugar, add the butter in cubes. Rub the butter, flour and sugar together with your fingertips until it looks like bread crumbs. Pour the milk in slowly and mix with a knife (...don't ask it works). Once the milk is mixed in kneed the dough until it comes together in a ball (try not to kneed to much, it is temping to take your frustrations out on the dough).
Sprinkle some plain flour on the counter and onto your rolling pin. Place the dough on the counter and roll the dough until it is 3cm thick. Take a pastry cutter and tap it sharply into the dough (don't twist! They won't look as pretty).
When you have cut as many scones as you can kneed and roll the dough again and repeat. Place the scones on the baking tray and dust with plain flour. Bake the scones in the oven for 10-12 mins, or until risen and slightly golden.
Whilst the scones are baking whip the cream and vanilla bean paste with an electric beater until thick. Serve with jam as soon as the scones are cool enough to eat.
P.s. Also very yummy on good days!
Like our recipes? Please send us your photos! email@example.com
If you have any questions call Hayley on 8373 1711, she's more than happy to share her kitchen tips!