Cooking the Van, Exploring Europe 2016
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Mairead’s scones

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Mairead lives in Bunberg with her three children and her Jack Russell cross, “Nibbles”. The family pet is aptly named, as our shoes soon find out. Mairead used to teach in a Montessori school, an alternative method of education. She explains her belief that it is essential to “allow children to live” without micro-managing them to excess, and to get them outside as much as possible so they don’t stay glued to a screen. This evening Mairead’s children are not at home but she has visitors: Elaine and her 13-year-old daughter Sarah. Women are taking over the kitchen tonight.

© Bertrand Lawal

© Bertrand Lawal

INGREDIENTS
225g of selfraising flour ; 8oz (ounce) of selfraising flour
150ml of milk ; 1/4 pint of milk
one pinch of salt
25g of caster sugar ; 1oz (ounce) of caster sugar
25g of butter ; 1oz (ounce) of butter
1 egg

RECIPE
Tip the flour into a bowl and add the sugar, butter and salt. Rub together gently with your fingers, not your palms, until the mixture looks like fine sand. Gradually add the milk, using a knife to stir it in. Once you have a dough, shape it into a ball and put it on a flat surface. Roll it out evenly with a rolling pin or any cylindrical object on hand (a jar, bottle, etc.) to a thickness of 1 centimetre. Use a glass to cut out circles.

© Bertrand Lawal

© Bertrand Lawal

© Bertrand Lawal

Break the egg into the glass and stir it with a fork. Use the back of the fork to spread the egg on each round of dough, to help the scones bake and brown nicely in the oven.

© Bertrand Lawal

© Bertrand Lawal

Bake for 15 to 20 mins. If, like us, you have the mini COBB, cook them inside using the “steamer” option, or in a non-stick frying pan with a lid, deep enough to allow the scones to rise (tested and approved).

Scones

© Bertrand Lawal

© Bertrand Lawal

Scones are cut in half horizontally and filled with cream and jam. You can also add dried fruit or chocolate chips to the dough. Either addition will enhance the recipe beautifully.

© Bertrand Lawal

© Bertrand Lawal


[On the road, at the 55°03’39.7″N and 8°18’01.1″W]

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