Day 8 - Missing Our Famous Scones?
Updated: Mar 26
Baker Louise Healey tells you how to make your own!
'Best scones in the whole-scone world' Gareth Williams.
Louise shares her secret, on the proviso you come back and eat them with us!
1 lb self raising flour
1 tsp baking powder
4 oz stork (or any spread suitable for baking with!)
1 tsp salt
1 tsp pepper
1 tsp mustard powder(if you have it)
Half pint of milk
Around 4 oz strong cheddar plus extra for topping
Mix flour and spread together until it resembles bread crumbs
Add all the other ingredients except milk and stir
Add milk until it resembles a firm dough.
Roll out and use a cutter or cut into shape of choice!
Top with cheese.
Cook at 180 degrees c for around 15 minutes.
Leave to cool
Easy as that. Oh, and you need Louise's magic touch - but you have time to perfect that.
Louise Healey Baker
Louise started baking professionally at the age of 16. She had a weekend job at Dobbies of Perth while she was a school and in university. She has a degree in psychology and sociology which she says comes in very handy for the day job! She has worked in a wide range of catering contexts - her skills include making ice-cream and celebration cakes. For the opening of one of our children's shows Animals by Greg Sinclair, made with primary school children across Perthshire - Louise made a range beautiful fairy cakes with animal faces on them.
Her favourite cakes to make have peanut butter in them. We'll be sure to have some ready when we reopen our doors!