This recipe is my all time favourite from our Margaret who used to run a famous Tea Room in Baconsthorpe.
Going off on a tangent but, Baconsthorpe Castle would be great for some family time on Mothers Day.
http://www.english-heritage.org.uk/visit/places/baconsthorpe-castle/
Now for the recipe!
Her book ‘Margaret’s Recipes From Her Tea Rooms’ is still my favourite go-to reference for Afternoon Tea at Chimneys and her recipes are so easy to follow.
The book is presently being reprinted and you can order your copy online from the website listed below.
http://www.margaretsrecipes.co.uk
Ingredients
500g self-raising flour
2 tsp of baking powder
125g butter
60g sugar
185g sultanas
Grated rind of two lemons
2 beaten eggs
Approx 5fl.oz milk
Oven temp Gas Mark 6, 450 Fahrenheit 220 Celsius
Method.
Place flour, baking powder, butter, sugar and lemon rind in a food processor. Mix for 10 seconds. (I have rubbed the butter in by hand but you need cold hands).
Add eggs and milk for another 5 seconds.
Remove from the bowl and gently fold in the sultanas.
Turn onto a floured surface.
Pat down with floured hands (not too thin) and make 12 rounds with a cutter. (Sometimes I make smaller scones with a little cutter and you can make approx 20 from this quantity).
Place the scones onto a lined baking tray.
Brush the tops with milk and a sprinkle of sugar.
Bake in pre-heated oven for 10-15 minutes.
Enjoy.
Margaret’s Recipes will never fail you when entertaining, especially for Afternoon Tea.
Freshly baked for an Afternoon Tea feast
At Chimneys we are delighted to use Mundesley Jams. Kathryn Moore is a brilliant jam maker and if you visit Mundesley, be sure to pay her stall a visit on the High Street where you will find lots of wonderful concoctions.
Only making small batches, if you are fortunate enough to see her Lavender Jelly, it is the perfect partner with clotted cream although home-made orange or lemon curd goes really well with these scones too.
https://www.facebook.com/Mundesley-Jams-531526406924907/?fref=ts
Tips for making perfect scones.
Chilled butter is really important. (If you haven’t a processor, grate the chilled butter into the flour with a cheese grater and then you won’t have to work it too much).
Don’t overwork the dough and don’t pat or roll it out too thinly.
Dip the scone cutter in flour after cutting each scone to prevent the wet dough from sticking and don’t twist the cutter just press straight down.
Arrange the scones closely on the tray so they sort of help each other rise.
Have fun and don’t count the calories on Mothers Day
