The Great British Bake Off has really brought baking to the forefront. My cousin sends me the link to the entry form every year and I shudder with horror. I love baking but I like making a mess in my kitchen, covering surfaces in flour and yelling for the kids to come down quick…”they’re just out the oven!” The thought of having to produce perfect cakes makes me fill with dread. I like imperfection, huge portions, messy dollops - and excess! I love the baking adulation my children provide me with. It isn’t true that you can’t buy love - in my experience you can if your currency is baking smells and cakes that make your mouth water..
The favourite cakes in our house at the moment are scones, not neat little circular affairs but great mountainous creations piled high with clotted cream, jam and butter. Salted butter…served warm. Utter bliss!
(Not so) Perfect Scones
450g (1lb) self-raising flour
1 heaped tsp. baking powder
75g (3oz) salted butter
2 large free range eggs
About 225ml (8fl oz) milk
Preheat the oven: Conventional oven 220C/425F/ gas mark 7.
AGA – Roasting oven, second set of runners from the top.
1. Rub the fat into the flour with light finger tips, stir in the sugar and add the beaten eggs and milk (adjust the milk for a more or less sticky mixture) handle as little as possible.
2. With floured hands, form into rough rounded clumps and place onto a lined baking sheet. I use bake o glide. Brush with a beaten egg and bake for about 15-20 minutes, depending on how big you like to make them.
3. Go on, tuck in!