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Monday, 18 January 2016

Cockington.2



Apparently, it's Blue Monday today - the most depressing day of the year.
It doesn't have to be this way, though...
Why not come walk with me through this beautiful village.
Perhaps, this would cheer you up for a bit



















Afternoon tea of scones with lashings of clotted cream and homemade jam


Here's a recipe of Devonshire Scones which I often use
taken from Mary Berry's Complete Cookbook


 450g (1 lb) self-raising flour
2 rounded teaspoons baking powder
75g (3 oz) butter, at room temperature
50g (2 oz) caster sugar
2 eggs
about 225 ml (8 fl oz) milk
Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.

Measure the flour and baking powder into a processor. 
Add the butter and process until a crumble, then add the sugar. 
Or make by hand by rubbing  the butter into the flour 
using your fingertips until the mixture resembles fine breadcrumbs. 
Stir in the sugar.

Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the milk, 
then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. 
Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. 
It is far better that the scone mixture is on the wet side, sticking to your fingers, 
as the scones will rise better.

Turn the dough onto a lightly floured surface and flatten it out with your hand, 
or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). 
Use a 5 cm (2 inch) fluted cutter to stamp out the dough 
by pushing the cutter straight down into the dough (as opposed to twisting the cutter) 
then lift it straight out. 
This ensures that the scones will rise evenly and keep their shape. 
Gently push the remaining dough together, 
knead very lightly then re-roll and cut more scones out as before. 

Arrange the scones on the prepared baking trays 
and brush the tops with the reserved beaten egg/milk mixture to glaze. 

Bake for about 10-15 minutes or until the scones are well risen and golden. 
Cool on a wire rack, covered with a clean tea towel to keep them moist. 
Serve as fresh as possible, cut in half and spread generously 
with strawberry jam and top with a good spoonful of thick cream.


Having my scone the Devonian way












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