MOTHER’S DAY CREAM TEA TREATS
With Mother’s Day around the corner, it’s time to don the thinking caps to come up with a way to make the mothers in your life feel special and appreciated. I remember when my brother and I were small, my dad would sometimes struggle to think of ways to include us in the Mother’s Day celebrations. Kids love to bake. My Mum’s favourite treat is a cream tea. Freshly baked scones and a hot cup of something herbal will always make her happy. These days we often take her out to a tearoom, but making something at home is much more meaningful and is a great way to save some money! I’d forgotten how much fun it was to create our own little tea party and celebrate how awesome my mum is. Mother’s work harder than anyone, so really put the effort in for them this Sunday and get everyone involved. This recipe will entertain the little ones and put a big smile on Mum’s face. Happy Mother’s Day!
(Makes about 6-8 scones, Prep time: 20 mins, Cook time 10-12 minutes)
225g self-raising flour
1 pinch of salt
50g butter, chilled
25g caster sugar
4tbsp milk, preferably whole
1 egg, for the egg-wash (optional)
Icing sugar, to dust (optional)
Strawberry jam and clotted cream, for serving
- Preheat the oven to 220°c/fan 200°c/gas 7 and line a baking sheet with greaseproof paper.
- Add the flour and salt into a mixing bowl. Then using a cheese grater, grate your cold butter into the bowl.
- Using only your fingertips, rub the butter into the flour until it resembles breadcrumbs. Don’t worry if there are a few little lumps left, it’s better not to over rub.
- Stir in the sugar.
- In a separate bowl, mix together the buttermilk and the milk to make it slightly thinner, then add this into your main mixing bowl, stirring until combined, but do not over mix.
- Once your dough is formed, lift it onto a lightly floured surface and knead it a few times to make it smooth.
- Then, roll out the dough to a thickness of about 2.5cm. Cut out your scones using a fluted 5.5cm cutter, making sure you coat it in flour to ensure they come out easily.
- Place your scones onto your baking tray and whisk up your egg. Brush the egg gently onto the top of the scones, avoiding getting any on the sides as that could hinder them rising.
- Bake them for 10-12 minutes until they’re golden. Then let them cool for about ten minutes.
- Plate them up whilst they are still warm from the oven, dust them with icing sugar and serve them with clotted cream, jam and a cup of hot tea.
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