Tastiest Ever Scones.

Despite being a bit of a scone afficionado, I've never actually attempted to make 'em before. But today was to be the day I finally manned up and went for it, with the help of my darling sis, Lo. To our extreme joy, they came out pretty damn delicious! If you fancy giving it a whirl, here's how you do it.

1) First thing's first, pre-heat your oven to 220 degrees. Weigh out 225g of self-raising flour and then sieve it into a mixing bowl, so that it looks all fluffy and lovely, like so.

2) Throw in a pinch of salt and weigh out 55g of butter. Then - this is the rather messy bit - rub the butter into the floury mixture.... it feels a bit like 'pinching bits off a really fat person', Laura reckoned. Once it's all bread-crumby, add 25g of caster sugar and 150 ml of milk to your mixture. At this stage in life, it does look a bit like vomit, I must say.

3) This bit's optional, just to add a little somethin' somethin' to the scone. It could be chocolate chips, flakes of almond or slivers of cherry... or if you're a bit boring you can always make plain scones. But we're not boring, so we sliced up 100g of crystalized ginger and stirred it in! 

Here's an action shot of Lo mixing up scones, and clearly loving it.

4) Here comes the fun bit. Throw flour all over your work top with reckless abandon! Don't worry too much about cleaning this up when you're all done and dusted, the idea is your family/housemates will be so grateful for the delicious scones, that they'll do it for you. If not, one word - vacuum. Anyway. Grab the mixture and knead it on your surface, until it's about 2cm thick.

5) Using a pastry cutter, stamp out as many future scones as you possibly can, because you're gonna want the lot. Now, place them on a pre-greased baking tray. Utilise your artistic skills, and brush them with milk! Pop them into the oven for fifteen minutes until they're all golden and delicious-lookin'. We used this agonizing wait to invent a new summer playlist, I reccomend you follow suit.

6) Once they're finally out, leave 'em to cool on a wire rack for a further twenty minutes or so. Personally, I rather like them a bit warm, so if you really can't wait, just go for it! They would be pretty amazing served with Nuttella and/or clotted cream, or just some good ol' fashioned butter. Naturally a cup of tea is pre-requisite. 

Bon Appetit!