Last week I attended a Tesco Afternoon Tea Baking event at Food at 52, a cooking school in London. I love an afternoon tea and so I was looking forward to making some delicious cakes. I'm not a particularly skilled baker, I don't have a lot of time these days but I can appreciate a good cake and I would love to bake more.
I met up with a lot of other lovely bloggers (they were all of the foodie variety - so I did feel slightly deficient with my cookery skills!) who I know could whip up a Victoria Sponge with their eyes closed. I swooned at the gorgeous mint green Kitchen Aid we used - is it possible to fall in love with a kitchen appliance? I had a couple of glasses of delicious New Zealand sauvignon and finally after all the baking I scoffed what I thought was the most heavenly slice of Victoria Sponge AND a mini bakewell tart! Oh and as a reward for doing the bathing and bedtime routines for the kids I took home 3 different cakey items for the OH.
|Me eyeing up the object of desire....|
On the night we made: Victoria Sponge, Mini Bakewell Tarts, Salted Caramel shortbread, Black Forest Cupcakes, Fruit tarlets and scones. I decided to recreate the scones this weekend when it rained all day on Sunday. Isla always wants to help with cooking so I knew these would be nice and easy - much to her dismay though they didn't involve icing and sprinkles....
Perfect Scones - Serves 8
350g plain flour
2 tsp baking powder
40g caster sugar
1 egg beaten, for glazing
To serve: butter, jam, whipped or clotted cream, strawberries
* Preheat oven to 200c (180 fan)
* Mix flour, baking powder, caster sugar and a pinch of salt in a large bowl and then rub in the butter in your fingertips until it's like crumbs
* Add the milk a little at a time, bringing the mixture together until it makes a firm dough. Handle as little as possible but add a bit more milk if it needs
* Lightly flour the surface and put the dough out and shape it into a circle about 1.5cm thick (a finger and a half)
* Cut out the scones using a cutter, pressing firmly through the dough and twisting slightly as you pull it back out
* Put the scones on a non stick baking sheet and brush the tops with beaten egg. Bake in the oven for 12 - 15 minutes until risen and golden
* Leave to cool for a few minutes and then unleash the jam and clotted cream and GET STUCK IN!!!
|Isla helping to make 'perfect' scones. They were lush.|
|some of the lovely prizes.....|
For more information on the baking challenge, visit the competition page:
I received a Tesco goodie bag and travel expenses for attending the event.