VE Day Celebrations - Eleanor Laing

Tomorrow marks the 75th Anniversary for VE Day. We hope you have attempted some of the activities we have shared on here and on SOLAR. One particular task has been making scones which our first year student Eleanor Laing has attempted! Well done Eleanor. They look fantastic!

Here Eleanor is putting the skills she has developed in cooking to use!

And here is Eleanor's finished result! Well done Eleanor!

Fancy having a go yourself? Take a look at the below recipe!

Scone Recipe

Ingredients

·        225g self-raising flour 

·        A pinch of salt 

·        55g butter 

·        25g caster sugar 

·        150ml milk 

·        1 egg to glaze

·        **Optional extras** 3 handfuls of either currants/halved candied cherries/choc chips 

Baking tools

·        Baking tray 

·        Mixing bowl  

·        Whisk or fork

·        Scales

      Measuring jug 

·        Rolling pin 

·        Cookie cutter 

·        Cup 

·        Cooling rack  

Method

1. Heat the oven to 220C/200C Fan/Gas 7. 

2. Lightly grease a baking tray with small amount of butter.

3. Mix together the flour and salt in a bowl.    

4. Rub in the butter with flour and salt.       

5. Then add the sugar and stir.   

6. Add the milk to get a soft dough.   

7. Lightly flour the work surface and lightly knead the scone dough. 

**Optional** add currants/halved candied cherries/choc chips   

8. Roll dough to approx. 2cm thick. 

9. Cut circles approx. 5cm and place on a baking tray. 

10. Beat egg in a cup and then use to coat the top of scones. 

11. Bake in oven for 12-15 minutes, until golden brown.    

12. Cool on a wire rack.  

Can be served with butter and jam and maybe some clotted cream. ENJOY!!