Forget the chocolate eggs, we've got scones!
I have been wracking my brain for an idea to celebrate our 9th year in business, at the end of April, and then a post popped up from 5 years ago in lockdown, where we did our live bakealongs with Warrington Guardian.
And I thought, what a great idea. Everyone loves a Room Forty scone and I am certainly not precious about my secret recipe - as I teach people to make it on our Italian Bread making class (not Italian, but very delicious).
Anyway, I digress.
On Friday 18 April at 10.00am I am inviting you to visit our Facebook page and bake scones along with me. It won't take more than half an hour, including the baking time, so it is a really nice one to get you ready for the bank holiday weekend.
If you can't eat all the scones yourself, your friends and neighbours will be VERY happy for you to take one to them (my neighbours love me!).
You can make half a batch (6) and, if you don't want to share, or are waiting for guests on Sunday or bank holiday Monday, you can freeze them. They really do freeze beautifully.
So. what will you need.
An oven set to 200 degrees. I think they will work in an air fryer, but I haven't tried it yet!
Scales - preferably digital ones as we weigh liquids and flour on them.
A baking sheet, lined with baking paper, or well greased.
A bowl
A jug
A fork - or anything to mix the egg with milk
A rolling pin / wine bottle / palm of your hand will do!
A circular cutter - not essential, you can just cut the dough into squares if you want.
A pastry brush - again, not essential, you can use your fingers!
Ingredients (makes 12 approx)
450g self raising flour
50g caster sugar
2 large eggs
200ml milk, (I use full fat or semi skimmed)
75g unsalted butter, at room temperature.
That's it. Log on a few minutes before 10, as we'll be ready to go, and scones are so quick to make and REALLY EASY.
Our Facebook page link is here.
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