Saturday, 30 April 2011

Cinnamon Sugar Scones.....because everyone loves a wedding!

Everyone Loves a Wedding – Sugar Cinnamon Scones

So, yesterday history was made, Prince William married his Princess, it was a fabulous day and a wonderful wedding, the  type of wedding all little girls dream of, I have to admit my favourite part was when he look over at his bride and whispered ‘You look beautiful’.
So celebrate, 3 generations of friends and family gathered around an oversized TV, adorned themselves with hats, fascinators and flags and enjoyed the show!

Of, course it wouldn’t have been complete without an afternoon tea...we all provided a little something, and although, as always, we ended up with sandwich overkill it was a marvellous spread.
I chose to be typically British and indulge my love of Cornwall by providing Cinnamon Sugar scones, strawberry jam and Cornish clotted cream.

450g self raising flour
1 teaspoon baking powder
½ teaspoon cinnamon
Pinch of salt
100g butter
50g caster sugar
240ml milk
150g currants (optional)
1 egg (beaten) and 2tsp milk for the egg wash
Caster sugar for sprinkling (optional)
Makes 12 large scones or 24 dainty ones!
Prepare 1 or 2 baking trays with greaseproof paper.

Preheat the oven to 200c/2180c fan
Firstly,  the flour, salt, baking powder and butter needs to be rubbed in until they resemble fine breadcrumbs, you can so this by hand, or, if you are short of time (and a teeny bit lazy like me) whizz it up in a food processor, it takes about 30 seconds!

Remove from the food processor and tip into a large bowl, add in the sugar and sultanas and mix well.

Add the milk to the bowl and mix together roughly to a dough, I prefer to mix my scones with a metal knife that used to belonged to my Nanny, I have learnt my lesson when it come to over-handling scone dough, the ones that came out of the oven and were like little blocks of concrete still stand out in my mind, even the birds wouldn’t touch them......

Tip the  dough onto a lightly floured surface and bring it together a little more using your (floured) hands, please, please, please do this very lightly and briefly.

Now, I know a lot of folks use a rolling pin but trust me you really don’t need to, pat your dough to about 1inch thick.

Using you cutter of choice, I used a 2.5inch heart cutter for this batch – well, it was a wedding after all! Cut out your scones, flour the cutter each time and press straight  down, don’t twist the cutter as this will seal the sides and they won’t rise (remember the concrete blocks I spoke about earlier.....)

Now, you can either egg wash the tops and transfer these straight to the trays to bake, or you can give them a little something extra by sprinkling some caster sugar on the tops of them.

Bake in the over for 14-15 minutes, they will be golden brown on top and sound hollow when you tap the bottoms.

Transfer to a wire rack and leave to cool.
Serve with clotted cream, strawberry jam and a nice cup of tea!

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