Posts Tagged ‘flour’


There might be controversy over the pronunciation (/skoʊn/, rhyming with “cone” or /skɒn/, rhyming with “gone”?)But there is no controversy about how delicious they are.

I ate a scone in England and it looked this this.

Then I tried to make my own scones at home and they didn’t exactly come out how I’d hoped. I got a recipe from the Delia, queen of the English kitchen. I think there may be a problem with my oven temperature because lots of things don’t rise correctly. I think if you follow this recipe, and you have a slightly newer oven than we do, your scones will turn out fine!

  • 8 oz (225 g) of self-raising flour
  • salt
  • 3 oz (75 g) of butter, at room temperature, cut into small lumps
  • 1½ oz (40 g) of brown sugar
  • 1 large egg
  • 2 tablespoons buttermilk


Preheat to 425°C (220°C).

Sift flour and a pinch of salt into large mixing bowl. Then add the butter. Use your fingers to rub the butter into the flour until the mixture looks like breadcrumbs. Mix in the brown sugar. In a measuring cup, beat together the egg and the buttermilk. Mix the everything together lightly with a palette knife. When it starts to come together, continue mixing with your hands. The dough should be soft but not sticky. If it seems to dry, add a little more buttermilk, a teaspoon at a time. The dough should come together in a ball, leaving the sides of the bowl clean.

Take the dough and shape it into a ball. Place it on a floured surface and also flour the rolling pin. Roll out the dough and make sure its not thinner than 1 inch (2.5 cm) – the scones won’t rise if they are rolled out too thin.

Use a cookie cutter or a glass to to cut out the scones. Place the cutter/glass on the dough and give it a tap – don’t twist it. Lift if up and push the dough out. Continue until you’re left with the trimmings, then bring those together and roll out the dough again; repeat.

Grease and lightly flour a baking sheet and place the scones on top. Brush the tops of the scones with buttermilk then dust with flour. Bake for 10 to 12 minutes, until the scones are risen and golden brown. Remove and place on rack to cool.


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Made this for our friend Michelle, it’s her birthday tomorrow… The cake is a classic Victoria sponge, the toppings however come courtesy of the happy world of Haribo and copious amounts of food colouring.


for the Victoria sponge

  • 225g butter at room temperature
  • 225g caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 225g self raising flour

for the icing

  • 140g butter, softened
  • 280g  icing sugar
  • food colouring
  • 1-2 tbsp milk


for the sponge

Heat the oven to 180C. Soften the butter, mix the butter and the sugar together, gradually beat the eggs into the mixture and add the the vanilla extract. Fold the flour into the mixture. Now divide the mixture into two, and place in two greased baking trays. Cook for 20 – 25 minutes in the oven or until a skewer comes out clean. Leave to cool on a wire rack.

For the icing

Blend the ingredients together (adding a little milk) until it’s smooth. Add a load of food colouring to the mixture.

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