Sunday afternoon, a time to relax, do a little baking and get ready for the week ahead.
Stew was out yesterday, hence my prawn dinner (as they aren’t his favourite), I dropped him at the station around 2:30 and picked him up this morning. It was quite nice having an evening home alone, the boys and I actually watched Home Alone last night. Well Mr 7 and I did, Mr 3 (as anticipated) was asleep within the first 15 minutes! Why there was, what I think of as, a Christmas film, on in August I have no idea! But Mr 7 and I snuggled down on the sofa and watched a very young Macaulay Culkin outwit Joe Pesci. It maybe a bit slap stick and not a hit with critics, but for a 7 year old watching it for the first time, it was a perfect Saturday night. Bit of a late bedtime but I knew we’d be having a quiet day today, and save for a couple of times when I had to remind him to watch rather than ask questions, he was as good as gold staying up over an hour and a half past bedtime. (The adverts seriously changed my estimation of when it would finish! 😳 )
The weather is gorgeous today. The sky is blue, the few clouds are fluffy cotton wool ones and I am enjoying the last throws of the Australian winter. You can feel the weather changing and I know that soon I’ll be able to pack away my pumps and get my feet back in my thongs. Love my collection of thongs 🙂
So because of the gorgeous late winter weather and a late night last night (for all 3 boys at least 😉 ) we are having a lazy day together, just sat chatting whilst the boys are interspersing, Lego, playing on the Wii and running about outside. I am thinking of pouring a Gin and Tonic…is 4pm too early? 😳 I actually found a recipe for a mint and cucumber G&T the other day….I am undecided whether it will be a super yummy refreshing alternative or such a waste of gin that I want to cry. Think I will defer to my in-laws here. Jennie what do you think? Helen, worth a try? or you dear readers, what do you think?
Today’s baking agenda is filled with scones, two versions, both sweet. I make scones for the boys a lot, a nice big batch that I freeze as soon as they are cool and add still frozen to their lunch boxes, guess I am lucky they enjoy them like a cake, as wrapping up a jam and cream covered scone wouldn’t go well. With this in mind I have reduced my recipe today, as I understand that not everyone wants 24 scones in the freezer 😉 This is a great, tasty, basic scone recipe, perfect for wiping up for a super easy afternoon tea.
- 225g self-raising flour
- 1 tsp baking powder
- 25g caster sugar
- 50g butter (salted)
- 150ml whole milk
- 1 beaten egg for glazing
- Pre-heat the oven to 220°C/200°C fan forced/Gas mark 7
- In a large bowl, mix together the flour, baking powder and sugar.
- Stir well with a fork.
- Cut the butter into small cubes.
- Add the butter to the dry ingredients and using your fingers mix together to create a breadcrumb texture.
- Add the milk slowly and mix with your hands to form a soft smooth dough.
- Lightly flour your board and roll the dough out until it is 2cm thick.
- Use a 5cm cutter to cut out the scones. I like to use a fluted cutter. But this is personal preference. Either way don’t ‘screw’ or twist the cutter, as this can ‘seal’ the edges of your scone and stop it rising.
- As you run out of dough, collect the scraps up and re-roll and continue cutting.
- Place the scones on a baking sheet lined with baking paper.
- Brush the top of the scones with the beaten egg and bake for 12 minutes, or until golden brown.