I had a revelation last week. One evening I took a notion to make scones. You can see the results of my efforts above. They were lovely (of course I needed to eat three of them before I could be 100% sure of this,… yaknow,…. cos,… I had to be sure they were lovely). Next morning as I was waking up I played my usual game of chicken with the clock, ticking things off my to-do list in order to get an extra minute or two of warmth and comfort in bed. Shave, gone. Shower, gone. Tea, gone. Breakfast, gone. Eventually I get to the N-th hour and have to leap out of bed, throw on some clothes and dash to the door.
Salvation lies in the kitchen in the form of the small pile of scones I made the night before. I stuff two in my pocket and go into the world.
As I walk down Pearse street munching happily on the spoils of my kitchen plunder I think to myself, “Why the F*** don’t I do this more often?” Needless to say these will become a standard for my weekly cooking diary.
2 large eggs
1.5 tsp baking powder
-Preheat your oven to 180 degrees
-In a large mixing bowl sieve together the flour and baking soda.
-Using your hands, work in the butter until it starts to crumble together.
-Mix the eggs and the milk together in a separate bowl and add them to the flour and butter.
-Finally add in the raisins and cranberries and mix it all together well with your hands, thats what they’re there for.
-Add more milk if the mix is too dry.
-Dust a work surface with flour and roll out the dough to about 2cm thick.
-Cut to shape using a scone cutter if you have one, if not, just hack it up with a knife.
-Place your scones on a baking sheet, brush with a little milk or egg and pop them in the oven for about 15 minutes.
-Keep an eye on them as every batch and every oven is different. You will know instinctively when they are done.
Enjoy with butter, jam, cream or as you sprint down the Quays hoping your boss doesn’t realise you are late for work. (sorry Leigh-Anne)