it's a day that an online miscarriage support group I chat to on Essential Baby made up :) Someone was talking about scones and sharing her recipe (which I couldn't use as I don't have baking powder - we're still re-building our pantry supplies from moving) and the idea was formed that we all bake some scones, sit down and have a cuppa and a chat - we're having a virtual scone day, a virtual meeting - but with real scones... hmmm did that all make sense???
Anyways, I baked my scones - and they were the best scones I've ever made!! So light, fluffy and yummo!!! I've a couple in the pantry for Nathan when he gets home, I don't think they'll be there when he gets here though hahaha The kids are eyeing them off as well LOL Seriously - these scones were sooo light, I'm really proud of them :)
So from me to you - Happy VSD :) Here is a piccie of my delights from this morning and the recipe if you wish to make them yourself :) - oh yes, I had to go tweak an ancient recipe for scones hahaha but the little 'tweak' makes them soooo light and fluffy (yes I'm really chuffed hey haha)
3c SR Flour
1/4 tsp salt
125g Butter (use real butter, not marg - the result is worth ti!)
1 c Milk
1 tsp Baking Soda
* Pre-heat oven to 200*C
* Sift all dry ingredients together.
* Rub in butter, use the tips of your fingers rather than your palms to avoid the butter from melting. Rub until it appears to be super fine breadcrumbs
* Make well in mixture and pour in milk. Combine with a metal knife.
* When mostly combined gently place onto lightly floured surface and bring mixture together - DO NOT KNEAD TOO MUCH!! If you overwork the dough they will be come tough.
* Cut using scone cutter or if you don't have one a floured glass will suffice.
* Place on tray lined with baking paper. Place scones quite close together - not quite touching, this will help them grow tall rather than out during the cooking process.
* Bake 15-20 mins in a hot oven (200*C)
* Once cooked, place in a bowl lined with a tea towel to cool. While warm enjoy spread with butter, when cool these are delicious spread with jam and topped with a dollop of lightly whipped cream :)
Oh and as my family say - Never cut a cooked scone with a knife - it kills the scone :P