This weekend we had proper blustery, stormy weather. Â The sort where you either struggle to walk into the wind or, if you turn around can lean against the wind feeling it almost support you. Â I am not so keen on rain but as long as wrapped up well, this chilly, wind howling Wuthering Heights sort of weather is fantastic. Â You come home with your hair whipped around your head, tingling ears and a good, healthy, rosy-cheeked glow. Â There is something entirely satisfying in this and even more so if a treat awaits you at the end of your walk.
So it was on Saturday afternoon when my little boy and I decided to make scones. Â Now I usually think of scones as an outside in the garden, summer tea but I don’t know why. Â They take minutes to whip up and are a supremely good treat in front of a cosy fire after an invigorating walk (equally good without the walk too). Â Ours were being eaten within an hour of us having the idea and they were great fun to make with my son. Â His pride in the finished article means he will not only be keen as mustard to make these again but to perhaps try something new next time to add to his repertoire – win, win.
You may have spotted an error in the whole scone with jam and cream scenario in the top photograph but don’t worry, in the time it took for us to make them, a kind man nipped out and bought clotted cream to accompany the jam on the scones and they were fabulous.
If you want to make these and don’t have any buttermilk to hand just mix 1/3 yogurt with 2/3 milk up to 300ml. Â Bear in mind though that buttermilk has a fairly long (fridge) shelf life and is available in all supermarkets. Â You can also use it for my seedy soda bread (April 2013) which is just the ticket with soup and very quick to make (no rising).
450g self-raising flour
100g cold butter
1/4 teaspoon salt
85g golden caster sugar
284ml pot buttermilk (make it up to 300ml with milk)
Preheat the oven to 200. Â Whizz the flour and butter together until like breadcrumbs, add the salt and sugar and then gently by hand mix in the buttermilk until it all comes together. Â Gently form the dough into a ball and roll out until about 5cm thick. Â Cut out to whatever size you like and place on a lightly floured baking sheet. Â Bake in the preheated oven for 15 minutes but check after 12 (if you have made jumbo scones they might need a minute or two more). Â This will make 10-12 scones depending on the size you choose. Â They are best eaten on the day they are made, which shouldn’t be a problem, but you can reheat the next day if needs be. Â Serve with jam and cream (of course!).