I could never bake. My cakes wouldn’t rise. My muffins would be raw on the inside and burnt at the bottom. I even managed to mess up an egg – as the yellow is guaranteed to break when I turn the egg over in the pan.
I found it so much more efficient to pop into Woolies to see what looked appetising enough to take home with me. Why go through the drama of baking if you can dress up, get into your car and return home with a variety of cup cakes, chocolate cakes, carrot cake, muffins and scones. No dishes, no fumes and no burnt cakes.
Well, things have changed drastically in the past couple of years. It must be something that comes with age, as I can honestly say that now there is few things that gives me the satisfaction I get when I bake something from scratch and it turns out to be edible.
This scone recipe is the first one I baked successfully and without any hassle.
2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
2 tbsp margarine
3/4 cup milk
Mix the dry ingredients together.
Add the margarine and milk.
Knead the dough gently until smooth (don’t knead dough too much or scones will be tough).
Form flat round balls.
Place scones onto prepared baking tray and sprinkle tops with a little plain flour.
Bake at 240°C for +/- 7 minutes (until golden brown).
Transfer to a wire rack. Serve warm with jam, cream and cheese.