Scones and tea

First thing on the morning of April 29th, I got out my London coffee mug (a gift) and my English Breakfast Tea (one of my favorites!) so that I could have my daily cup of tea but this time in celebration.  As most girls my age I grew up crushing on Wills, (but as I've gotten older I find Harry much more attractive) so there was no way I was missing this wedding.  Unfortunately, I had to wait until naptime to watch it but I did get a lovely breakfast in the mean time.

So I dug up this recipe and made mine but with Zante Currants in it.

Ingredients:

• 2 cups /225g self raising flour
• 1/2 stick/55g cold butter
• 1 level tsp baking powder
• 1/2 tsp salt
• 1/4 pint / 150 ml milk
• 1 egg beaten with a little milk

Preparation:

• Heat the oven to 400°F
• Grease and flour a baking sheet.
• Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
• Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
• Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp knife.
• Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
• Cool on a wire rack before eating.

 

Don't forget the clotted cream!

 And note to self never share a jam with a toddler, most of it will end up on you and not the scone.