Now I have never read The Secret of Spiggy Holes, but I have taken this from my favourite Blyton inspired cookbook Cherry Cake and Ginger Beer by Jane Brocket.
I settled on this one because it didn’t need buttermilk, but allowed for ordinary milk and butter, so that was easy enough. In fact they took very little time to make at all, and they made very scrumptious crumbly scones. Unfortunately I didn’t have cream to go with them but butter and jam worked just as well.
So here’s the ingredients:
- 250g of self-raising flour
- Pinch of salt
- 1 heaped dessertspoon of caster sugar
- A handful of sultanas or any dried fruit (optional)
- 75g of butter (not tool cold and hard)
- 1 large egg
- 2-3 tablespoons of milk
- And clotted cream, or whipped double cream, butter, jam and honey, to serve.
Now for the method;
- Have a baking tray, lined with baking parchment ready to put the scones on.
- Pre heat the oven to 200 degrees C or Gas Mark 7.
- Sift the flour and salt into a large mixing bowl.
- Stir in the sugar and sultanas (if using).
- Rub the butter into the mixture until it resembles fone breadcrumbs
- Beat the egg in a small bowl with 2 tablespoons of milk
- Make a well in the centre of the dry mixture and pour in the egg and milk mix.
- With a fork, and working quickly, bring the ingredients together, adding more milk if necessary to make the dough ball damp.
- Form the dough into a ball and place on a floured work surface .
- Roll out quickly and gently until the dough is approximately 2.5 cm thick. (If you want slightly bigger, fluffier scones make the thickness a little higher).
- Shape into a rough square and cut into 9 smaller squares, or use a cutter to make round scones.
- Place the scones apart on the tray and bake for 10-15 minutes until they are well risen and golden on top. (I left mine for about 25 minutes until they were golden brown)
- Transfer to a wire rack and allow the scones to cool slightly for 5 minutes.
- Serve warm with your chosen accompaniment.
So there you are, how to make some truly Blyton inspired scones! Let me know if you have a bash at them and what you think!