Happy Mother’s Day weekend ladies!!
I usually stress myself out during celebrations like these, focusing more on blog content than actually taking a moment to enjoy the festivities. This year I decided to just put my phone down and live, and it’s been working out great!
I’ve been indulging in cake – That I didn’t have to make and I can proudly say that I’m having the best time!
I highly recommend trying this out – yesterday I craved scones and decided to make a small batch since it was my baby’s birthday party she we love scones with a little cream and strawberry jam – so good!
These scones are flakey, butter, light and delicious, serve with cheese or jam – sweet or savoury these scones are incredible.
Here’s how you can make them.
The Perfect Scones
350g self-raising flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
85g unsalted butter, cut into cubes
3 tbsp caster sugar
1 teaspoon vanilla essence
beaten egg, to glaze
Heat the oven to 220C. Whisk the self-raising flour into a large bowl with ¼ tsp salt and the baking powder.
Add the butter and rub it in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
Make a well in the dry mix, then add the buttermilk and combine it quickly with a spoon.
Sprinkle some flour onto your work surface and tip the dough out. Fold the dough over 2-3 times until it’s a little smoother. Shape into a disc. Take a 5cm cutter and dip it into some flour. Cut out the scones and place them on a baking tray.
Brush the tops with a beaten egg and bake for 10 mins until risen and golden on the top. Eat just warm with butter or cheese or like my family prefers generously topped with jam and cream.