Did any of you watch the Royal Wedding on Saturday? I did and I couldn’t help but wonder what was going through Meghan Markle’s mind. The whole thing is so grand and out of a storybook that I wonder if it felt real to her in anyway, if you know what I mean? What did you guys think of her dress and how beautiful was her tiara? My goodness, it was such a piece of art.
All this Royal wedding hype really got me in the mood for nice pillowy scones, so I thought that seeing as the Royal Wedding fever is still going strong and it was World Baking Day a couple of days back I’d share another recipe from my baking series that I’ve started with Royal Baking Powder. So everyone say hello to my foolproof recipe for soft Scones with Vanilla Pouring Cream and Apricot Jam.
There is just something about a well-made scone that makes you want to sink back into your couch, close your eyes and chomp away until there is nothing left on your plate. And when that scone comes with rich cream, jam and a hot cup of strong tea, then life just can’t get any better. I guess, unless you’re Meghan Markle and go on a blind date with a handsome Prince from England that you land up marrying! How many times do you think that’s happened in the world of blind dates?!
Now I know that scones are traditionally served with whipped cream, but I liked the idea of using vanilla infused pouring cream that you can mop up with pieces of your yummy jammy scone. Delicious! This recipe is short and sweet, just the way I like them and they bake in the oven in no time at all. So if you’re in the mood for scones all you’re going to need is 15 minutes prep time and 15 minutes in the oven and boom you’ve got yourself a date with Prince Scone Charming.
Here is what you’re going to need:
· 2 cups cake flour
· 1 Tbsp Royal Baking Powder
· 1/4 tsp salt
· 2 Tbsp castor sugar
· 80g butter chilled
· 120 mls milk
· 1 beaten egg
What to serve with them:
· Pour cream
· Jam of your choice
- Sift flour, Royal Baking Powder, castor sugar and salt together. Rub in butter with fingertips until it resembles fine breadcrumbs.
- Add milk gradually to dry ingredients and mix lightly to form a soft dough. Mix in the beaten egg. I used my hands for everything.
- Turn out dough onto a lightly floured surface and press to a thickness of about 2cm. Cut out rounds with a cookie cutter, about 7cm in diameter.
- Place on a greased baking tray with a little space for spreading.
- Bake in a preheated oven at 190°C for about ±15 minutes.
- Turn out onto a wire rack to cool.