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May 16, 2020
500g self-raising flour
60g caster sugar
1 beaten egg
1 tsp vanilla extract
200ml milk (approx)
Pour the flour into a large mixing bowl and add the butter.
Using your fingertips rub the butter into the flour to create a crumbly texture.
Add the sugar and blend together, before making a well in the middle.
Add the egg, vanilla and milk, then slowly mix together to form a soft dough that will hold its shape.
Transfer the mix to a lightly floured work surface.
Press the dough down and in from the sides with both hands to compress the dough and bring it together.
Cut the scones out using a pastry cutter dipped in flour each time to ensure a nice clean non stick cut and transfer to a non-stick baking tray.
Brush the scones with a little beaten egg or milk and sprinkle with some caster sugar for a golden sweet top.
Bake in a pre-heated oven 190c for 12-15 minutes.
You can add dried fruit to this recipe or fresh blueberries or even a few frozen raspberries to make an alternative scone.
If you want to make cheese scones, remove the sugar and vanilla recipe and add salt, pepper and grated cheese.
800g frozen raspberries
1kg jam making sugar
2 springs of fresh mint
Weigh out the raspberries and sugar to make sure you have the right amount.
Transfer the sugar and raspberries into a large sauce pan and place on a medium heat.
Cut the lime in half and add to the pan with the springs of mint.
As the raspberries warm up the sugar will start dissolve, at that point start to mix together with a spoon to make sure you can’t see any sugar, that way you will get a fresher tasting raspberry jam.
Lift the lime halves out of the jam and leave to cool, when they are cool enough to handle squeeze them out into the jam.
Heat the jam to 105°c, then turn off the heat and leave to cool for 30 minutes.
Carefully pour the jam into 2 750ml Homemade preserving jars.
Keep the jam in the fridge if you have not sterilised the jars first, if you have then they will keep in the cupboard.
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