My nephew, Louis and his fiancee Elisha had a beautiful wedding ceremony held in my sisters garden, on a gorgeous sunny late summers day. It was a real family affair with lots of the family helping to make it an unforgettable event.
Elisha and Louis are very creative and talented young people. Although they had a limited budget and have two young and energetic children, they made lots of the stylish wedding props such as the floral displays, the home made bar, the doughnut wall and the Prosecco bar plus lots of co-ordinated signage.
My contribution was helping with the menus and food preparation and display. Part of my contribution was to cook 160 scones. I made 80 plain ones (some with sultanas) and 80 cheese scones.
The plain scones are a Delia Smith recipe and I made them in batches and froze them. On the day they were served with whipped cream and strawberry jam. They froze well and I am assured they tasted great. I didn’t eat them myself as they all contained gluten. Scones are one of those things that I just have to admit don’t have a successful gluten free recipe. Instead I made some gluten free brownies for me!
225 g self raising flour
40 g butter – cut into cubes
1.5 tablespoons caster sugar
150 ml milk
Pre Heat the oven to 220 c – grease a baking sheet
Sift the flour into a bowl and rub the butter int the flour with your fingertips. Stir in the sugar and salt.
Use a large fork to add the milk (and a few sultanas if you like) and mix to a soft dough.
Quickly roll out thickly and cut out about 7 or 8 scones.
Place the scones on the baking sheet and dust with a little extra flour.
Cook for about 12 mins. Cool on a wire rack. Split and add butter or cream (clotted or whipped) and jam.
Wholewheat Cheese Crusted Scones
The cheese scones were also a Delia Smith recipe and were served with butter. They would have been better if they were warmed up but this was not possible, but again the feedback was very positive so I thought I would share the recipe.
75 g wholewheat flour
75g self raising flour
1 to baking powder
1/2 tsp mustard powder
1/2 tsp salt
2 good pinches of cayenne pepper
75g strong cheddar – grated
1 large egg
2-3 tablespoons milk
Pre- heat oven to 220 c – grease a baking sheet
Put both lots of flour into a mixing bowl with the baking powder, salt, cayenne and mustard powder. Rub in the butter and then add almost all of the cheese.
In a small bowl beat the egg with the milk and add this to the dry ingredients to make a soft dough.
Roll out the dough thickly to make about 7-8 scones. Brush the tops with milk, sprinkle some grated cheese on the tops. Finally add a small dusting of cayenne pepper. Bake on a high shelf for 12-15 mins. Eat them as warm as you like with lots of butter.