Scone Baking

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On Sunday, we had a day of unwinding after our weekend.  It was also a day of unpacking emotionally from the trip we had just been on.  We decided in the afternoon to make scones.  It isn’t often Mr P gets to join in our activities, so it was nice that he could be involved as well.  I got the book Baking Bread With Children by Warren Lee Cohan.  I bought mine from Myriad Online as I was ordering a lot of stuff at once from then.  The above is a link to the book on Amazon (I don’t receive any money if you click and buy).  It’s got some lovely bread recipes in there which we hope to try, but on Sunday we just did the scone one as we had all the ingredients to hand.

Mr P mixing all the ingredients together

Mr P mixing all the ingredients together

 

 

enjoying patting out the dough

enjoying patting out the dough

 

 

helping her daddy out

helping her daddy out

 

trying to cut them out on her own

trying to cut them out on her own

 

 

 

having a play while waiting for the scones to bake-yes, that is flour in her hair :)

having a play while waiting for the scones to bake-yes, that is flour in her hair 🙂

 

our second batch, the fruit scones, worked much better than the first

our second batch, the fruit scones, worked much better than the first

 

It was such a lovely family activity, and both Miss E and I really loved the fact that Mr P was able to be there and get involved with us.  If you’d like to try making some scones, here is the recipe I used from the book mentioned above:

 

Devon Scones (makes 8)

200g plain (soft or pastry) flour

10 ml baking powder

2.5ml sea salt

150ml milk

60 g butter

 

1. Sift together flour, salt and baking powder

2. Cut in softened butter with two knives or a pastry blender

3. Stir in milk until it is thoroughly mixed

4. Knead lightly with hands to form it into a ball

5. Place on a floured surface and flatten dough to 2cm thickness

6. Using a glass, cut out circles and place them on a greased tray

7. Bake for 10-12 minutes in a preheated oven at 220 Celsius/450 Fahrenheit/ Gas Mark 7

 

Variations:

-add 40 g poppy seeds

-add 100g cheddar cheese and chives

-add a handful of currants

-glaze tops with egg yoke for a shiny surface

 

I’m looking forward to trying some more of the bread recipes in this book with Miss E.  She enjoyed helping to get the scones ready for the oven and devoured them once they were cooked as well.  I think it is safe to say they have her stamp of approval. 🙂

 

 

 

 

 

 

 

 

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