I have been wittering (twittering) about scones and the regional (south west England) cream teas this week, so, for Mothering Sunday, i see a perfect excuse for posting gratuitous bake and cream photos.

I don't often make scones. Although they are delicious, in a soft, well-padded and comfortable way, they don't keep well, and are best eaten within hours of baking, preferably while still with a breath of oven heat. A warm scone is hard to resist, even when i know the consequences of succumbing to a bite of wheat product, and my children can not eat a whole batch like they could fresh muffins, so i prefer to keep temptations out of my olfactory range. However, i had a big project this week which involved making several batches, and my scone-making pleasures have been thoroughly indulged.

They can be made from scratch within 20 minutes and eaten with either butter and jam, or the stupendous traditional baked cornish cream, they make a fabulous treat. I found a slight variation on the basic recipe of flour, fat, a little sugar, egg and milk which worked extremely well. Adding dried fruit is also an option.

I was taught that the secret to making light scones is a light hand .. and to be distracted.

Golden Scones (from Mary Berry's Fast Cakes)



Using fingertips (and a dirty mind) rub small pieces of soft butter (50g) into 225g self raising flour and 1 tablespoon of baking powder, then add 25g of soft brown sugar.

Crack an egg into a measuring jug, add a tablespoon of golden syrup and beat with a fork to amalgamate. Top to the 150ml measure with milk, and beat once more. Add liquid to flour and mix to a soft dough. Knead briefly on a floured surface, roll out to half an inch thickness.

Using a fluted shape cutter (i like my square cutter in particular) cut 10 - 12 scones, place on a large baking sheet and brush with a little milk. Bake for barely 8 minutes @ 220° until golden brown.









Eat within 24 hours, or freeze straight away and refresh in a warm oven. A perfectly risen scone will have a natural fissure across the width; split, add a dollop of thick, crusted cream and a spoonful of a friend's home grown raspberry jam.