I always feel that September brings with it an air of new beginnings and fresh starts. Our summer season is drawing to a close and school is back, which for me feels like the start of a new year. We will soon be walking along paths filled with crunchy orange leaves and complaining about dark mornings and evenings!
We have had a wonderful summer season here in Ariel House. So many visitors from all over the world coming to explore Dublin and further afield. Always gives us great pleasure to show off our city and share the wonderful produce from our local suppliers! We love hearing the feedback of how delicious are food is and in turn we love to share our recipes with you. Please do not underestimate the difference in using free range eggs, proper butter and a good quality flour in your baking. It is definitely worth the few extra cent that you will pay.
One of the favourite treats that people cannot get enough of is our sweet afternoon tea scone. Can you imagine an afternoon tea being served without the humble scone, you would ask for your money back! We have shared this recipe before but it is such a stalwart I am sure you will not mind us sharing it again.
A scone is a perfect addition to a lunchbox, I know lots of schools implement a healthy eating plan but usually home baking is permitted. The great thing about baking a recipe yourself is that you know exactly how much of everything is in it and you can make the judgement yourself as to how many you should have!
Ingredients (makes 18 scones)
900g plain white flour
3 free range eggs, whisked lightly
Pinch of salt
50g caster sugar
3 heaped teaspoons of baking powder
450ml of milk
Granulated sugar for sprinkling
Preheat the oven to 250 degrees.
Sieve all the dry ingredients into a bowl.
Cut the butter into cubes and rub into the flour mixture.
Make a well in the centre and add the whisked eggs and milk to form a dough.
Turn onto a floured board before shaping into a round approximately 1 inch thick.
Stamp out into scones using a small glass or cutter.
Place on a baking sheet before brushing with egg wash and sprinkle with sugar.
Bake for approximately 15 minutes or until golden. Cool on a wire rack before topping with jam and lightly whipped cream.
How delicious and incredibly easy to make. Get the children involved in the making of these, they especially love stamping out the scones!
Till the next time!