Thursday, 28 February 2013
I think sometimes that we try to complicate things too much . . . tis the simple things that often seem to bring us the most pleasure.
Things like these scones . . . simple ingredients, easy to make . . . and even easier to eat.
Not much to look at . . . but simple things seldom are . . . there is a beauty in their simplicity that is somewhat mystical . . . and hard to put your finger on.
You only know they work in the most magical way, and bring joy to all those lucky enough to partake of them . . . no matter what or who they be.
These are lovely served warm from the oven . . . split and spread with lots of cold butter and honey . . . or with a nice slab of cold Cranberry Wensleydale Cheese.
Yummo! This is bliss. Just perfect in the late afternoon with a nice hot drink of whatever plucks your heart strings!
Sometimes the simple things are the best things of all.
6 1/2 ounces flour (1 1/2 cups)
1 ounce bran cereal, ground fine (1/2 cup)
2 tsp baking powder
1/2 tsp salt
3 TBS caster sugar
4 TBS butter, cold and cut into bits
1 large free range egg
4 fluid ounces milk (1/2 cup)
2 TBS milk
2 TBS soft light brown sugar, packed
Preheat the oven to 220*C/450*F/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
Whisk the flour, bran, baking powder, salt and sugar together in a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Beat together the milk and egg. Add all at once to the crumb mixture, stirring it together with a fork. Turn out onto a lightly floured board and knead about a dozen times. Pat out into a 9 inch circle, about 1/2 inch thick. Cut into 12 equal wedges. Place onto the prepared baking sheet.
Stir the milk and sugar for the glaze together until the sugar is melted. Brush over the tops of the scones, without letting any drip down the sides. Bake for 12 to 15 minutes until well risen and nicely browned. Serve warm.