What do you do when you get the urge to bake and you have no eggs? Tweet of course! I had a rare moment last night when I wanted to bake something other than birthday cakes but needed an eggless recipe.
There were some fab suggestions which I will no doubt tackle at some point:
- Flapjacks
- Eggless Christmas/Fruit Cake
- Egg Free Brownies
- Shortbread
- Fudge
- Marshamallow Butterscotch Bar (OMG!)
- Chocolate Cake
- and SCONES!
I’ve never had a good relationship with scones. Bullets definitely spring to mind. They are on the list of things to conquer before I’m 40 and thanks to the BBC Good Food Website, I think I’m just about there.
Ingredients:
350g self raising flour
85g butter (cold, chopped into small squares)
3 tbsp caster sugar
1 tsp lemon juice (I had none so used orange juice)
1 tsp vanilla extract
75ml milk
Method: I have changed the original method slightly and I got fantastic results.
1. Mix the flour and the butter in a large bowl until just about combined. I’ve learnt this is the really important bit and not to do it for very long or the scones will go rock hard. Quickly stir the sugar in too.
2. Warm the milk in the microwave for approx 40 secs until warm (not hot). Add the lemon juice and the vanilla to the milk.
3. Make a well in the middle of the flour and add the milk mixture. Stir in quickly until just combined.
4. Roll into approx 5cm high on a floured surface and cut using a scone cutter (I used a 3″ cutter dusted with flour so it didn’t stick. I got 9 scones out of this mix.
5. Cook for 12 minutes until golden.
6. When cooled slightly serve with either butter or jam & cream (depending where you are from in the country, you might want to have a debate at this point as to whether the jam or cream comes first).
I’ve only recently managed to stop getting bullets, it’s very satisfying. Your scones look delicious and not in the least bullet like. As for the jam and cream debate – I’m from Cornwall
I have to admit there wasn’t a bullet in sight. Hurrah! I agree – most satisfying
I don’t know why I’ve never made my own scones. I really should and now I know I can make it without eggs. I always put the jam first and cream on top
Me too! I think this may become a ‘go to’ recipe it was so quick and easy.
As a true baker extraordinaire I love how you changed the name of the conference!
I struggle with plucking up the courage to tackle scones as my mum has always made lovely ones. This post has prompted me to have a go. Thanks x
Aha! I’m so dozy – well spotted. I think I’m going to leave it as Bake n Write – who knows, it may start a trend!
Will make these looks very easy to do. I have started making cakes with the girls much more, pumpkin & banana the last 2 we made. Helen can I ask a huge favour for old folk like me who are still traumatised by decimalisation, can you do ounces too?
xxx
Of course Sharon – thanks for asking. Ounces will appear from now on. I will try to go back and edit the old recipes too as soon as I get a min. I also need to bake more with my girls.
half way through and i cant for the life of me find what my cooker needs to be on?.. simple recipie though,
what if you don’t have self raising flower?
What temperature do you cook them at please?
Hi Sharon, Can’t believe I forgot to include the temp! Thanks for asking. I use 220C but am careful not to let the edges catch. Happy Baking! x