Scones

now, my mum makes the most amazing scones ever, so i've been wary of attempting them for her, because i knew the benchmark she has set. plus, i couldn't find her recipe (i think she snaffled it away somewhere so i will never know!) so i used the next best thing: river cottage's! i am completely and utterly obsessed with river cottage - hugh f-w was my first chef 'idol' when i was about 11, because my dad introduced me to his world of cooking and i loved it! so, naturally, i went straight down the RC route!

in my opinion, scones are the epitamy of english tea, so the pressure really was on to make them as nice as possible!

the recipe actually states just sultanas, but we didn't have enough, so i had to add in some currants too, but i don't they suffered as a result.

you really have to rub in the butter to reach fine breadcrumbs because that way they really will be light and airy not heavy and stodgy. keep your hands and the butter cold, and you'll find it much easier to work with, because the flour won't stick everywhere. i try and use all my fingers and thumbs, not just my forefinger because otherwise it takes forever!!!

i used a mixture of natural yoghurt and milk, i don't exactly know why, but it just makes it taste nicer (if anyone actually does know, feel free to tell me :D)

you might not have to use all the liquid, so add it in tiny parts until it starts to come together - you don't want a giant sticky mess.

don't twist the cutter when you cut the scones out, or they won't rise properly, and there's nothing worse than a flat scone. so just, in - out, no twisting you hear me? :)

okay, so i singed a few edges, but who doesn't! still tasted good with a good load of raspberry jam and clotted cream.

Ingredients;
450g self raising flour
pinch of salt
2 tsp baking powder
100g butter
100g caster sugar
125g sultanas (or mixture of dried fruits)
150ml natural yoghurt
150ml milk

sift flour, salt and baking powder into a bowl.
rub cold butter in flour until it looks like very fine breadcrumbs.
mix in the sugar and fruit
using a knife, mix in small quantities of the milk and yoghurt mixture until it comes together.
tip out onto a floured surface, roll out to about 2 cm.
use a 5cm cutter to cut out the scones (no twisting!!!!) until there's no more dough.
place on a lightly floured baking sheet.
bake at 230 degrees for 10-12 minutes until golden brown.

eat on the day with anything from jam to lemon curd. yumsss :)

sarahh xxx