i have a ton of stuff i need to do before i go away.
*mini panic attack*
(like, for serious)
so i thought it’d be the very best time to try out lemur lady’s scone recipe from the other week.
this is the recipe i’ve been failing at for (approx. 20) years.
honestly though, with instructions like “enough milk” – wtf kind of measurement is “enough” – it was hardly idiot-proof.
i think the hand written measurements are from 2 or 3 years ago when i decided “enough was enough” and rang mummy for help.
of course, those ingredients were clearly faulty too, producing fail scones that didn’t even measure as tall as the metal bit of the tape measure.
so i made a COMPILATION RECIPE!
i took the most popular oz numbers from all of the other recipes, and, because i happen to have that other stuff (bicarb & tartare) i thought it would be nice to add them too.
i don’t really know what they are or what they do, but my mum bought them for me once (because of all the baking fail tantrums, i assume) and i feel a bit bad that they still have their protective plastic seals in tact.
sympathy ingredients, if you will.
fiona’s some kind of scone recipe.
8oz self raising flour
1/4 pint of milk
(+ 1 tsp cream tartare, 1/2 tsp bicarb, pinch o’ salt)
chuck ingredients into bowl
mix until dough occurs.
be gentle! flatten so it’s about 1cm? then use them cutter things to make round shapes.
place on greased baking tray.
oven them at 200 degrees for 12-ish minutes