With the leftover fig and onion chutney from the cheese filled afternoon, I had a lot of thinking to do. As most of my thinking revolves around food, this naturally did as well.
What was I thinking, you may ask? Obviously what else I could eat with the chutney. It was delicious and I definitely cannot let it go to waste.
I sat around, thought about it, looked inside my belly and came up with scones. I had been reading about afternoon teas recently (as one does in their spare time) and I’ve never made proper scones before so why not! Scones it is.
I dislike complicated recipes with lots of ingredients, so I went online, did some research and found a recipe that seemed simple enough to not mess up. After my cookie catastrophe of the weekend, I wanted to make sure this wouldn’t happen again.
And to my pleasant surprise, they turned out perfectly – so delicious and light and fluffy. From the recipe, I got out 8 healthy sized scones (meaning large) – and by the end of the day, only 1 remained. Mind you, it was only my brother and myself eating them. I also ate other food in between. One could either conclude that I am constantly eating (sometimes true), but mostly that these scones were fantastic.
1 ¾ cup self raising flour
2 oz. butter (60 grams)
pinch of salt
2 tbs sugar
150 ml milk
1 egg – beaten
Preheat the oven to 220 Celsius
- Combine the flour with the salt, and rub in the butter
- Then add in the sugar and slowly add in the milk, not all at once as I like to see how the dough is turning out
- As you mix it all together, you should get a nice soft dough
- On a floured surface, lightly knead the dough – cut it up and brush the top of each with the beaten egg and stick it in the oven
Takes about 12-14 minutes and when you see a nice golden colour, take it out and fight the urge to consume them immediately