Would you like a cup of tea? I hear myself saying almost as soon as visitors have stepped over the threshold. The joy of offering hospitality is something that I learnt from my Grandfather at a very early age. ‘Stick the kettle on nipper’ he would say, as guests, business acquaintances and complete strangers were ushered into his farmhouse and made to feel immediately at home.
Apparently tea is the most popular drink throughout the world and we do not need an excuse to make a brew. The perfect beverage served at breakfast, lunch or for the current revival of the tradition of taking afternoon or ‘high’ tea.
All Hallows AGA approved cookery school – Scones, Warm from the AGA
Makes six generous scones – I usually bake my scones early in the morning when the AGA is at its hottest or set your conventional oven to 210 C or gas mark 7. Check that your grid shelf is located on the middle runner.
225g (8oz) Self raising flour
50g (2oz) Butter – we use unsalted, cut into cubes
150ml (1/4 pint) milk – plus a little extra for brushing
Line a baking tray with parchment.
Put the flour in a bowl with the butter and using your fingertips rub together to resemble fine breadcrumbs. Or blitz together in your food processor.
Add the milk in one go and mix well to combine.
Do not over knead but roll out to a thickness of 1.5cm on a lightly floured board and using a 6.5cm cutter, stamp into six rounds.
Brush with a little milk and place in the roasting oven of your AGA, set your timer to 6 minutes which is approximately half the cooking time. Check the scones and decide whether they need to be finished on the floor of the roasting oven to ensure that they have beautifully cooked throughout. If cooking in a conventional oven, we suggest baking on the middle shelf and turn the tray around half-way through cooking. This will give your scones an even rise.
Once golden brown and well risen, remove from the oven and transfer to a cooling rack. Enjoy Warm from the AGA with clotted cream and jam.