Today I decided to do some baking. I don’t bake often nowadays, because my children and grandchildren all live too far away to pop in for cakes and biscuits ….and OH and I try not to eat too many sweet things. …… ( In fact, I don’t really care for cakes; cookies; puddings etc. …..I’m much more of a ‘savoury’ person).
So, recently, my baking has been confined to making batches of cup-cakes etc. for various events in the village.
But, yesterday, OH requested some scones …….and, as they freeze really well, I decided to make some extra batches …..it seems rather pointless to just make half a dozen !
Now, I have tried many scone recipes but the one I almost always turn to is in the wonderful old Be-Ro Cook Book …… It never fails and the scones usually disappear like snow off a dyke whenever we have them for tea.
As you can see, my Be-Ro book is rather dog-eared and it must be about the third one I have owned. I remember the various editions throughout the years ….. The covers changed but the recipes within remained practically the same. My beloved Nana had the one with the sort of brownish cover …..there was a picture of a gym-slipped girl with 1920s-style, bobbed hair on the front cover …… and it was with the help of that recipe book that I first began to learn to bake. I must have been 6 or 7 years old; standing on a little stool to reach the large, scrubbed-pine, kitchen table, while Nana guided me through a different recipe each weekend. I think we eventually made everything in the book !
So ….. in case you are one of the rare people who don’t possess a Be-Ro Cook Book ….. here is the recipe. I use butter instead of margarine and, as OH doesn’t like sultanas, I just use currants ……
But otherwise the recipe has remained the same and my family have been enjoying these scones for many, many years.
RICH SCONES Makes 8
225g (8 oz) Be-Ro Self Raising Flour
pinch of salt
50g (2 oz) margarine
25g (1 oz) caster sugar
50g (2 oz) currants/sultanas
1 medium egg …. beaten with sufficient milk to make 150ml (1/4 pint) liquid.
- Heat oven to 220 c / 200 fan oven / 425 F / Gas mark 7 and grease a baking tray.
- Mix flour and salt ; rub in margarine and stir in sugar and fruit.
- Add egg and milk, reserving a little for brushing the tops.
- Knead lightly on a floured surface and roll out to 1cm ( half an inch) thickness. Cut into 6.5 cm (2 1/2 inch) rounds.
- Re-roll the trimmings and cut more rounds as necessary.
- Brush the tops with egg and milk and bake for about 10 mins.