At a recent wedding, we were all asked to bring something delicious for the guests to eat, as there was no way they could afford caterers.
I decided you can't go far wrong with a whole load of mini scones. A LOAD of them. They were little, loaded with jam and cream, and went down a storm.
Nom nom nom.
You'll need (for 15 mini scones):
- 450g plain flour
- 250ml milk
- Big pinch of salt
- 2 teaspoons of baking powder
- 2 tablespoons of caster sugar
- 55g butter
- Preheat your oven to 220 degrees C. You can contemplate the importance of lipgloss whilst you do this, if you like.
- Double sift the flour, baking powder and salt into a bowl.
- Soften the butter in a microwave for about 5 seconds. Rub the butter in with the flour mix, crumbling and blending until the mixture resembles fine breadcrumbs.
- Add the sugar and mix well.
- Make a well in the dry ingredients and add the milk. Combine the ingredients gently, but firmly. I usually use a palette knife to do this, but realistically a wooden spoon will do the job just fine.
- Once you've got a nice dough going on, it's time to roll it out. Make sure you have a clean, dry and non-greasy surface and be liberal with your flour. A good sprinkling will stop the mixture from sticking, but a touch more helps the scones brown in the oven, and give them an ever-so-slightly crispy finish. Mmm.
- Roll out the dough to about a half inch thick. As these are mini scones, you want a 1.5 inch cookie cutter. Once cut, place on a lined baking sheet and brush with a little milk.
- You'll have to bake in batches, so go for half the scones at a time, cooking in the middle of the oven for 10-12 minutes.
- Once cooked and cut, you can add whatever fillings you choose; personally, it's jam and cream all the way!