Early last Saturday morning, my granddaughter and I were the only two people awake in the house. I told her that if she washed her hands, she could help me make scones. She dashed off to the bathroom and within minutes she was back in the kitchen.
At 6 years old, she is able to count and she measured each item carefully before adding it to the bowl. I cut the butter into the flour and she rubbed it in until it resembled fine breadcrumbs. I explained everything as she worked which reminded me of my dear paternal grandmother who taught me so many skills in and around the house.
(Makes 12 Scones)
500ml (280g) Cake flour
15 ml Baking powder
3 ml salt
3 ml cream of tartar
80ml (65g) sugar
125 ml (75g) currants or seedless raisins
1 extra large egg, separated
125 ml milk
15 ml castor sugar
Set oven at 180°C/350°F.
Sift flour, baking powder, salt and cream of tartar. Add sugar. Rub in butter until mixture resembles breadcrumbs. Add currants.
In a separate bowl, whisk egg yolk and milk. Make a well in the centre of the flour mixture and pour in liquid. Mix to form a soft dough.
Turn out onto a lightly floured surface. Flatten gently to 2cm thick and cut out with a wine glass
Place scones on a greased baking tray.
Beat egg white until foamy and brush over top of scones. Sprinkle with castor sugar.
Bake in preheated oven for 15-20 minutes until golden brown.
Serve hot with butter and jam.