Grandparents are the best!

We have a very excited member of the My Apron Family; my Grandmother.

Although she has been one of the biggest fans of My Apron since day one, my grandmother finally understood today the concept of the personal storage and management of recipes that My Apron will offer.

Today I was talking with her on the phone, and she told me about a recipe she cut out of the newspaper for our website. She was very happy when I told her I would put it in a blog post, so she took a photo of it and messaged it to me.

So here it is 🙂

From my Grandmother and myself, we hope you enjoy The Hotel Windsor’s Scone Recipe.

Enjoy it with some jam and cream, some coffee or tea, and especially with your dear friends and loved ones.

Now I’m going to take a screenshot of this blog post and message it to my Grandmother, and she will get a lovely surprise to read it, and to also discover that I want to cook these scones with her one day!

 

The Hotel Windsor’s Scone Recipe

Makes 20 Scones

Ingredients

270g plain flour

20g baking powder

47g caster suger

A pinch of salt

1 egg

40g unsalted butter

120ml milk

 

EGG WASH

1 whole egg

3 egg yolks

A pinch of caster sugar

 

Method

1. Mix flour, baking powder, salt and sugar together in a bowl.
2. Add the butter at room temperature to the mixture and mix until the content crumbles.
3. Whisk milk and egg together and add to the mixture.
4. Continue mixing until the mixture comes together.
5. Rest dough for 30 minutes.
6. Mix in around 150g of sultanas at this stage if you wish to make sultana scones.
7. Roll the dough out to a thickness of 2.5cm.
8. Cut rounds of 5-6cm using a plain round cutter.
9. Line up on a tray on baking paper, allowing a minimum space of 1cm between scones.
10. Prepare egg wash by mixing 1 whole egg, three egg yolks and a pinch of caster sugar together.
11. Lightly brush the top of the scones with a pastry brush and allow to sit for around 10-15 minutes.
12. Preheat oven to 180 degrees and bake for 10-12 minutes.
13. Serve straight from the oven with your choice of jam and double cream, not forgetting tea of course.

 

Blog Post by Jacqueline – Co-founder of My Apron.