Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking. I have given quantities in ounces as well for those of you who still like to know stuff 'in old money!'
So, today’s treat is a Faff free Cream Tea! y'know....... scones, jam and cream!
A lovely treat for all the family, any time......
225g/8oz self-raising flour
50g/2oz butter or margarine
28g/1 oz caster sugar
5-6 tablespoons of milk
Jam of your choice – I used Morello Cherry
Clotted cream or whip some double cream – both good
1, Sift the flour and salt into a bowl. Rub in the butter or margarine with your fingertips so it looks like fine breadcrumbs.
2, Add the sugar and then add the milk and mix with a knife to a soft but not sticky dough. If it does look a bit sticky add a touch more flour.
3, Place the dough on to a floured surface, knead very lightly and either press out with your hands or roll out to just under an inch thickness.
4, Cut into 5cm or 2 inch rounds – I used a 3 inch diameter glass to do mine and the recipe made 8 large scones. Place on a baking tray. Brush the tops with a little milk.
5, Bake in a pre heated hot oven Gas 7/425F/220C for 12-14 mins until lightly golden and firm to the touch.
6, Allow to cool on a wire rack and to serve – split and load up with jam and cream and have with lashings of tea!