Get Sconed!

 We don’t do many desserts or puddings in the ‘Ome Made home but one of the things that always goes down well when we do is a nice scone (pronounced “scon”… of course!).

 scones blog

Scones are so easy to make and with a little jam of your choosing and a big fat dollop of clotted or whipped cream they have to be one of my favourite treats. I could eat them forever and a day, which is probably why we don’t have them too often!

Before I give you my recipe, lets just get something straight, OK? It’s jam spread on the scone and then your dollop of cream on the jam. Any other way is just wrong… got it!

This is a basic recipe for scones. You could add a handful of sultanas or glace cherries if you want. If you want to make your scones with buttermilk just use the same amount as you would milk.

scones 3

You will need;

450g (1lb) self-raising flour

2 rounded teaspoons baking powder

Pinch of salt

75g (3oz) butter

50g (2oz) caster sugar

2 medium eggs

About 225 ml (8 fl oz) milk & a splash of lemon juice (optional)

Method

Put the flour, baking powder and salt into a large bowl and give a light mix.

Roughly dice the butter and rub into the flour until the mixture resembles fine breadcrumbs. Lightly mix in the sugar (now is the time to add any fruit if you are doing).

Beat the eggs in a measuring jug add the milk to make the volume up to 300ml mix together with a splash of lemon juice if you have it.

Make a well in the dry ingredients and gradually add your milk and egg mixture, bringing the whole lot together until you have a slightly sticky dough (if it’s too sticky add a little more flour).

Turn the dough out onto a lightly floured board and give a quick knead.

Split the dough in half and roll one lot out to a thickness of about 2cm. Cut out the scones with whatever shaped/size cutter you want and place (turn over so the bottom of the scone becomes the top) on a greased baking sheet. Repeat with the second lot of dough. Bring any leftover dough back together, roll out and cut again.

Using a dry pastry brush, brush off any excess flour on the tops of your scones and then egg wash them.

 

Place the scones in a preheated oven at 220°C/gas mark 7 for 10 – 15 minutes.

Once cooked remove from the oven and baking tray onto a wire rack to cool.

Eat as fresh as possible and freeze any leftover (yeah right!) for another time.

 scones 1

Crispy Cornflake Tart… For An Old Fart!

 

Cornflake Tart Blog

Most people I know seem to remember this from their schooldays… I don’t! What a deprived childhood I must have had!

It’s one of Kits favourites. I remember her telling me about it and I was just looking at her with a vacant “what are you on about?” look on my face.

Then Kit turns up with a slice from a little buttie shop up the road “see! Cornflake Tart!”.

OK, I have to admit, looks like I was missing out.

Kits’ workplace has a thing about colleagues bringing something in on their Birthday so when Kits came round I suggested a Cornflake Tart… (Hence the title of the Blog… not that I’m saying Kits old, or a tart… can someone pass me a shovel please!)

 

This really is the easiest thing in the world to make. If you have Kids they’ll love it! However I don’t see why kids should have all the fun! Everybody loves a bit of retro these days, and when it tastes this good!Short Crust Pastry Blog

 

Recipe

 

Shortcrust Pastry

 

225g plain flour

100g cold diced butter

Pinch of salt

1 tbsp icing sugar

 

Mix the dry ingredients and then rub the butter into the flour until it resembles breadcrumbs. Add 2 – 3 tbsp iced cold water to bring the mixture together. Leave to rest in a cool (not a fridge) place for 30 minutes.

Rollin'

Roll the pastry out to about 3mm thickness and use to line a greased flan/quiche tin or shallow baking dish. Prick (snigger!) the base all over with a fork.

Forking Tart Place some baking paper in the tin followed by some tin foil and then fill with some baking beans. Bake in a preheated oven at 200°C for 15 minutes. After 15 minutes take out of the oven and remove the baking beans, foil and paper. Put back in the oven for 5 minutes or so until the pastry is cooked and beginning to colour then take out of the oven.

 

Baking Beans

Warm 150g – 200g of jam (Strawberry is traditional but I used raspberry for that nice hint of tartness against the sweetness of the topping) once the jam has loosened up pour into the pastry case and carefully spread out to cover the bottom evenly.

 

Jaminapan Jam Cornflake Tart

 

 

 

 

 

Cornflake Topping

Syrup

120g golden syrup

75g butter

30g caster sugar

120g cornflakes

 

 

Melt the butter, golden syrup and sugar together in a pan. Once melted and bubbling take off the heat and add the cornflakes. Gently but thoroughly mix so all the cornflakes are coated then spoon onto the jam filled tart case. Gently spread the topping out so it is even then pop back into the oven for 5 minutes or so to set and firm up. Remove from the oven.

Cornflake bowl

Crispy Cornflake Bake

 

 

 

 

The tart is best eaten warm with a good dollop of custard but is equally as nice cold on it’s own. Just don’t try and sneak some when nobody’s looking as you may find yourself in detention!