Yuletide Holidays... and making Devonshire Scones...

With visitors we ate the Christmas cake before Christmas Eve,so I baked another one. This time patiently waiting for it to cool before removing from the bunt pan.It came out a perfect polo-mint round. 


On Christmas morning we toasted with Champagne and orange juice to the sound of vintage songs, then lunched on chickens roasted with garden herbs,lemon and garlic, crunchy roasted potatoes with soft fluffy centres, sprouts and carrots that still had a little bite; and soft roasted vegetables with half garlic bulbs and caramelised onion gravy, Moist chocolate cake and trifle.  


Exchanged gifts, watched movies, played boggle and backgammon.  Had baking days together making sausage rolls, Cheese, Walnut and Spinach Slices, coffee cake and Devonshire scones to serve with strawberry jam and clotted cream. 


And in-between created sandwiches with juicy left over chicken, roasted veg and houmous or grainy mustard, on slices of crunchy brown bread,  Spaghetti with Spicy Prawns and salmon and A's famous pizzas. Stayed up till gone 2am every night talking about all sorts...then had long lie-ins that we'd dreamed of all year long...



Devonshire Scones


Ingredients for 20 scones:

• 450g/1 lb self-raising flour
• 2 rounded teaspoons baking powder
• 75g/3oz butter,at room temperature
• 50g/20z caster sugar
• 2 eggs, beaten
• about 225ml/8 fluid oz milk

Method:

1. Preheat oven to 220c/425f/Gas mark 7 and grease two baking sheets.
2. Sift the flour and baking powder into a bowl and rub in the butter.
3. Add the sugar and mix in well
4. Add the eggs to the milk and mix well and gradually add the mixture into the dry ingredients, reserving a little to glaze the finished scones.
5. The mixture should be a soft rather than dry dough. Put onto a floured surface and roll out until it's about an inch thick (2cm)
6. Cut out the scones and place onto the baking sheet. Glaze with the egg/milk mixture and then bake for ten to fifteen minutes until they have risen and are golden brown.
7. Place on cooling rack. 

Delicious served when still warm with butter or clotted cream and strawberry jam...yummy..

...thanks to A,H,B,S, and T for a perfect  yuletide...