Most of my summer vacations during childhood was spent reading Enid Blyton’s books. I am glad that my school library allowed us to issue books during vacations, and I use to be stacked with Malory towers and Famous five. Apart from the mystery, adventure and secret stories what attracted me most was the story of friendship, Timmy the dog who got his own share of ice cream, the famous five picnic snacks and the gorgeous food described in the midnight feast at St. Clare’s described in the book “O’Sullivian Twins”.
At that time I could only dream about jam tarts, scones, meat pies, cold ham, potted meat I tasted them on the pages of the Blyton books that so elaborately described the afternoon teas and the summer picnics by the river. I think Blyton was the one who created my love for the humble hard-boiled eggs. I still have such great affection for it. Dipped in salt they are yum! She had the power to transform the most mundane food into something wonderful. Her description of pork pies, anchovy paste, potatoes in their jackets, and shortbread made me perpetually hungry.
I owe my love for baking to the simple, unpretentious baked goodies described in Blyton’s books. From all the food mentioned in the book what attracted me the most was Aunt Fanny’s “just out of the oven” scones in Five on Kirrin Island Again. I just couldn’t fathom was scones. I had baked pastries, cakes, shortbread but had never tried scones. But when I tried, I was amazed how easy it was to make the scrumptious crumbly scones. It has since then become my favourite tea time snack lashed by freshly made ginger ale.
Covered with jam and a generous dollop of clotted cream, scones are the perfect tea companion. It’s a simple mix of flour, sugar, butter, eggs, and milk-baked to a light and fluffy perfection. With a gleaming golden top and butter inside the sign of a good scone is that it will delicately crumble once bitten into.
Ingredients
- 4 2/3 cups self rising flour. If you don’t have make your own by mixing 1 cup flour with 2 teaspoon of baking powder.
- 3/4 cup butter, frozen. Don’t let the butter as the dough will loose texture
- 3 level teaspoons baking powder
- 1/2 cup sugar granulated
- 1/2 cup raisins
- 1 1/4 cup milk
- 2 eggs , beaten
Instructions
- In a large mixing add self easing flour
- Using a. Cheese grater, grate the butter in until it is all gone.
- rub butter into flour until fully crumbed and resembles course breadcrumbs.
- Stir in raisins, baking powder and sugar.
- In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour mix into flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1 1/2 inch thick. (if your scones are not forming a dough add a little more liquid (milk no water))
- Cut scones out with a round 3 inch cookie cutter. You can even use a muffin mould the aluminium one
- Place cut scones onto a baking tray lined with parchment paper
- Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
- Bake at 210oC for roughly 22-26 minutes. If you want a golden top you will want to bake for longer. Cool on wire rack.
- Serve warm or fully fully cooled with butter, jam, or fresh cream.
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