Scones

It's been crazy in Plymouth this summer so I haven't really had the peace of mind to be baking, but I have made a few batches of scones for myself and my mum in the last couple of weeks.

I made a video on my Instagram last year on how to make these and thought I should explain how this recipe came about & why it's important.

I started using cups instead of grams a few years ago for cooking because I needed to be able to write recipes I could use with my health problems, but I didn't have any cooking experience so I needed more flexibility with measurements. As it turns out I prefer using cups anyway even though they can be troublesome when using butter/margarine or chopped ingredients; I estimate these from the pack.

It's best to have measured out the milk before you rub the fat into the flour, and to have got your baking tray to hand. Make a crease in the scone by making double the number of balls than scones and pressing two together... I hope that makes sense.

There's minimal washing up, you don't need any special equipment, the baking time is shorter than most cakes, you can make just one or two at at time and there isn't as much sugar as you might expect for an afternoon treat - and anyway jam has fruit in it. I make the scones vegan using plant milk and vegan butter or Trex.

I just had a go really at making them based on the memory of making them once or twice with a BBC recipe and was really pleased to find that you can make them in a simple enough ratios of ingredients to remember.

You don't need measuring cups for this though I think they're nice to use - you can just use whatever small cup you have about.

1 cup plain flour

1 tsp baking powder

1 tbsp sugar

60g shortening/margarine/butter

1/4 cup milk

1. Measure dry ingredients into bowl

2. Cut fat into cubes then rub into flour

3. Pour in milk and combine with a butter knife

4. Split mix in half and shape into scones

5. Bake at 180C for 30 minutes