“Recipes form part of every day life at All Hallows and it’s a great pleasure to share some of my own favourites in the same way we love to share food in our farmhouse kitchen. Many of my recipes have developed because of my love of AGA cooking – there is a homeliness about something ‘warm from the AGA’.
“To be able to support Julia’s House by helping the Time for Tea fundraising event is a wonderful way of encouraging people to bake – and share something delicious – hopefully raising funds at the same time to help families with very poorly children.”
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.