An English Country Cottage

Recipes as promised :

Rich's Man Sized Bronze God Scones.



450g/1lb strong white flour

5 tsp baking powder

pinch salt

75g/3oz unsalted butter

75g/3oz caster sugar

150g/5oz sultanas/ mixed fruit

2 free-range eggs, lightly beaten, plus 2 eggs for glazing

250ml/9fl oz milk ( he used semi skimmed )

Grease a large baking tray and preheat the oven to 220OC/gas mark 7

Sift the flour, salt and baking powder together in a large bowl, then rub in the butter until the mixture resembles breadcrumbs.

Stir in the sugar ,fruit and eggs

Stir in the milk a little at a time to form a smooth dough.

Roll the dough out onto a lightly floured surface to a thickness of around 2cm/3/4 inch.

Dip a 10cm cutter into the flour and cut out the scones.

Beat the two remaining eggs together and brush the tops of the scones.

Place the scones onto the baking tray and place in the oven for around 10/12 minutes or until golden brown

Put the scones onto a cooling rack and allow to rest.

Amy's Light and Fluffy Scones

• 225g self- raising flour
• Pinch of salt
• Level tsp of baking powder
• 50g unsalted butter, slightly chilled
• 25g caster sugar
• 125m buttermilk
• 4 tbls of semi - skimmed milk

Preheat the oven to 220OC/200OC (check oven temps)

Lightly grease a baking tray

Sift the flour, salt and baking powder twice( to ensure lightness )

Cut the butter into small cubes and gently rub into the flour lifting and aerating all the time until the mixture is fine and slightly crumbly. Don't worry if not all the butter is rubbed in the mixture will be lighter if the mixture is a bit flaky. DO NOT OVER MIX

Stir in the sugar

Mix the buttermilk with the milk and make a well in the middle of your mixture, then pour in most of the buttermilk mixture reserving a little in case it makes the dough too wet

Using a round bladed knife start to carefully cut into the mixture, when the dough starts to come together use your hands to form a ball, the dough should be soft but slightly sticky and when pressed against the sides of the bowl it should pick up any remaining bits of dough. DO NOT OVERWORK THE DOUGH

Lift the ball of dough out and place upon a large sheet of clingfilm. Gently need the dough 3/4 times to make sure you get rid of any cracks.

Flatten the dough with the palm of your hand and place another sheet of cling film on to of the dough

Gently roll or press your dough until it has a thickness of around 2.5 cm

Dip a 5cm cutter into some flour and firmly press the cutter into the dough ( you should hear a sigh of relief from the dough) and give a short sharp tap, lift the scone from the dough taking care no to twist it to release it (this may cause uneven rising)

Place on the baking tray and if any reserved buttermilk mixture left use it to brush the tops of the dough if not lightly dust with flour or brush with milk or a beaten egg]

Bake the scones for around 10/12 mins. At ten minutes check the scones they should be risen and golden, if not keep checking at 30 sec intervals

When cooked place on a wire rack.

If you have any questions please do  not hesitate to contact me.

Happy scone baking!