I can't believe it is a week since I was here last! My tiredness just seems to envelop me during the week and I am not fit for much more than collapsing on my bed with a book when I get home, so my time online and cooking is suffering.
We are eating a lot of salads, pasta and baked potatoes, but nothing much that is blogworthy. I seem to be reverting to old favourites that are quick and easy to make. We are enjoying fresh pesto from the large pot of basil I have growing in the conservatory, but that is as about as complicated as it gets!
However, yesterday, after a lie in, I had a notion to make some scones. And who do you go to for a good scone recipe? Why Delia of course! The original recipe is here, but I have changed it into cups for ease, so that next time I won't have to drag my scales out.
2 cups self-raising flour
40g butter (slightly less than a third of a stick)
1 ½ tbsp caster sugar
¾ cup greek yoghurt and milk (half and half)
pinch of salt
In a large bowl, cube the butter, then sieve in the flour. Using your fingers, quickly rub the butter into the flour.
Next stir in the sugar and salt.
Using a knife, mix in the yogurt and milk, a little at a time, until the mix begins to bind together. If it is a little dry, add a small amount of milk. I have already included a little extra in my recipe to make it up to the ¾ cup, which worked out perfectly. If you just add it a little at a time, you will know when it is ready.
Bring the dough together into a ball and roll out on a floured surface until it is about 2 cm deep. Use a cutter to cut the scones. Delia suggests not to twist the cutter, but to tap it sharply so it goes through the dough in one go . I have heard this before, apparently the dough rises better if it is not twisted, although is is easier said that done. Habit, I suppose! You should be able to make 8 scones out of the mixture.
Place the scones onto a greased baking sheet, brush the tops with milk and bake for 12 - 15 minutes until risen and golden.
Serve with homemade jam and clotted cream
Makes 8 scones
Boy, what a treat these were, especially with that lovely homemade strawberry jam I bought at the farmer's market last week and the luxury of clotted cream.
Needless to say they have been polished off today! They were lovely and light and I would use this recipe again. I liked the fact that it used greek yoghurt, which I always have in my fridge, instead of buttermilk, which I don't! Although I sometimes mix milk with lemon juice or vinegar as a substitute for buttermilk.
Here are a few of my homemade jams you may like to try with these scones:
Rhubarb & Orange Jam
Strawberry & Peach Jam
Summer Fruit Jam