How are you?
Since we spoke Spring has arrived in all it's glory.
I have been loving waking up early to a room full of sunlight and it honestly makes driving an hour to uni, seem somehow more manageable.
Our weekend started with a rare treat, both the boy and I got home in time for afternoon tea.
I whipped up some scones and we shared a pot of earl grey, a perfect way to end a busy week.
So Happy Friday.
... what are your plans for the warm days ahead?
Preheat your oven to 200˚C
80 grams of unsalted butter
3 cups of self-raising flour
A pinch of salt
3 teaspoons of caster sugar
the rind of half a lemon (finely grated)
1 cup of milk
1 teaspoon of pure vanilla essence
Combine flour, salt, sugar and lemon rind in a large bowl.
Rub butter into the flour mixture until it looks not unlike breadcrumbs.
Then pour in the milk and vanilla, stir in with a knife until just combined. (Be careful not to over-mix)
Pour mixture out onto a floured board and knead, slightly, until smooth.
Roll out until the dough is about 2 cm thick then cut out with a scone cutter or just cut into triangles.
Brush scones with milk and bake for 12 - 14 minutes.
Serve with jam and butter or fresh cream.
Recipe can be doubled or halved.