Anyway, it was such a beauteous evening (yes, beauteous) that I decided it would not be ruined by lack of scones so I whipped some up in my own kitchen. Now listen, I know you are thinking - this woman is a crazy A-type, I mean who just whips up scones in 20 minutes on a whim?
However, I am not an A-type. My mother is, but I take after my father who is laid-back, spaced out and always thinking in big words.
So this scone recipe has to be ridiculously easy if I can make it without fuss in 20 minutes. So easy, that you could do it on a whim for breakfast, or if someone arrives out of the blue for tea. It doesn't even need the cream on the top. Fresh scones with jam are the best.
So, all you have to do is remember 8, 2 and 75. Can you do that? 8 oz selfraising flour, 2 oz butter (please no fake fat, only butter will do) and 75ml milk. Oh and an egg. Close your eyes and repeat - 8, 2 and 75.
So, put the oven on to 200C (400F), stick the flour and the butter in your food processor (you can't do this fast without one). Whiz till mixed up. The add the egg. Whiz again. Then add the milk and whiz till it makes a ball. Take it out, sprinkle a baking sheet with flour, press the ball of dough onto it and using a cutter or a glass to cut out scones. (Yes you don't even have to roll on your surfaces! Mess free!). I promise you this takes 5 minutes. If your oven is ready, stick them in for 8-10 minutes. When the bell goes, you're ready to eat!!
Now go-on and have a practice. I guarantee you'll be mixing these up on a whim in no time.
I used a heart-shaped cutter because I LOVE scones....
I bet you saw these on