Cooking is one of my passions although I have to confess I’m not as good at it as family and friends tend to believe. Today I’m going to show you how to bake one of my favourite British recipes “Scones”. Bur first of all, where does the word “scone” come from?

This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original form was triangular-shaped and it was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds and you may add raisins, cheese, walnut…

Golden Scones Recipe:
225g self-raising flour
1 tsp baking powder
50g soft magarine
25g soft brown sugar
1 tbsp of golden syrup or honey
1 egg + milk
Preheat oven to 220-deg. Lightly grease a baking sheet.
(A) Put flour and baking powder in a bowl, add magarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.
(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 150ml with milk. Beat thoroughly egg mixture, sugar and syrup till well-blended.
Stir in (A) into (B) to a soft dough. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.
Cut into rounds with a cutter to make an approx. 10-12 scones. Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 10 minutes or till golden brown. Remove scones and leave to cool on a wire rack!
A suggestion..? They are just lovely with clotted cream and strawberry jam if you don’t mind the calories. Anyway, let me know if you ever make up your mind to try them.