1st February 2025

I had a few hours and felt like baking something sweet so as I’ve been reading New Classics by Marcus Wareing, I thought I’d turn to this fabulous book.  Scones always make me smile and are a favourite of mine and, I do have a very sweet tooth and golden syrup always makes me think of my childhood and so as soon as I read this recipe I knew this would be what I would be making.

Sometimes I find that I really do overthink when I am cooking, or I do not listen to my natural instincts and feel a bit like a fish out of water, and yesterday was just one of those days.  I have never grated butter into scones before but it did work really well and did make rubbing the butter in much easier, one to remember. 

I have made so many scones over the years I fall into a routine with them and this is where I came unstuck.  I usually put the dough into a circle, cut out my scones and then reform, cut etc.  I made my dough into a circle then realised they were going to be squares and although I did try to make my dough into a square, it just did not want to go. In Sift, Nicola says a lot not to fight the dough which is what I felt like I was doing trying to get squares. What I should have done is found a cutter and cut them into circles. What I did do was carry on and get some sort of weird rectangle and went with that. Honestly I really annoyed myself. 

They look odd but taste delicious.