Scones 

There’s not much that’s better than a hot cup of tea and a couple of scones. They are really easy to make with the children.

 
Ingredients 

450g self raising flour

2 tsp baking powder

75g butter (chilled & cut into cubes)

55g golden caster sugar

2 eggs

200ml milk

1/2 tsp vanilla extract

Method 

Grease x2 baking trays

Preheat oven to 220°C/200°C fan

Rub butter and flour with hands till a fine crumble mix forms. Stir in sugar and baking powder.

Whisk the egg, milk and vanilla. Save two tablespoons of mixture for glazing. 

Make a well in flour and slowly add milk mixture, stirring with fork. As a dough forms, gently knead. 

Sprinkle flour onto surface and pat down to 2.5 cm thick. Cut as many scones as possible then re knead and repeat with left over dough. Using a 68mm/70mm cutter will make approx 15 scones. 5cm cutter will do approx 20.

Place onto a greased baking tray and brush with saved milk mixture. 

Bake for 12-15 minutes until golden. Cool on wire rack. Serve warm with butter, strawberry jam and a good dollop of clotted cream. 

   

  

  

  

  

  

  

Chocolate Cupcakes

Ingredients
2 eggs
100g unsalted butter softened
100g self-raising flour
100g golden caster sugar
1tsp baking powder
3 tbsp cocoa powder
1 tsp vanilla essence
6 tbsp milk

Buttercream
Handful of white chocolate buttons melted
150g Butter
150g Icing sugar
Sugar decorations

Heat oven to 160 fan. I weigh out all the ingredients into bowls for the children and let them get on with it.
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They cream the butter and sugar together, then mix in the eggs. Then in goes the flour and baking powder, then cocoa powder. Add vanilla essence and milk. Mix until left with light smooth batter.

They divide mixture between 12 cupcake cases.

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Children then hand tin to me to put in oven. Bake for 20 minutes.

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Meanwhile melt chocolate buttons. Gradually sift and mix the icing sugar into the butter. Once all mixed add melted white chocolate.

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The children can then decorate the cakes.

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