Whenever I am overtaken by the desire to travel, and there’s no way I can just up and leave last minute, I find other ways to try and satiate my urges. It’s really hard to resist catching the next plane to England when all you can think about is your trip in September – which seems so far away!
Last night was one of those nights I just wanted to be in England more than anything. Maybe the rain made me reminisce…so I spent a greater part of the evening looking up recipes from the likes of Jamie Oliver and listed several dishes I want to try and make throughout the course of the next few weeks. Obviously I couldn’t wait until tomorrow to go to the grocery store and whip something up (and I still have bison and guinness pies to finish), so scones were the best thing at the time. I could eat scones everyday, not to mention I have some Tiptree lemon curd on hand. This is the same manufacturer of the little glass jars of honey and jams that I talked about in my post about Devon.
With my fantastic luck, I didn’t have some of the ingredients listed so I just made do with what I had and altered the recipe I found a little bit. I like these scones even better as a result, and they are healthier
Classic Scone Recipe
3 cups all purpose flour
1/4 cup stevia or 1/2 cup sugar (I used stevia because we had no sugar. I wanted scones so much that I ripped open 50 packets. It was a low moment.)
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
1 egg beaten (I just added a dash of olive oil for moisture because we had no eggs)
1 cup milk/almond/soy or whatever you have on hand
I also added a dash of vanilla extract for a pop of that sweet flavor.
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
2. In a large bowl, combine the dry ingredients together. When those are mixed, cut in the butter.
3. Add in the milk a 1/2 cup at a time making sure it is fully absorbed and mixed.
4. After milk has absorbed, sprinkle a dash of olive oil across the mixture and then combine completely.
5. I like my scones to be round so instead of cutting them into wedges I used a large to spoon and my hands to roll up 12 scone balls.
6. Bake 15 minutes in the oven or until golden brown. They do brown quickly on the bottom.
7. Serve with lemon curd, jam, devonshire cream, butter, or by itself. The possibilities are endless and wonderful.
Scones are great because you can really add anything to the batter. This includes fruit, nuts, etc. They are a very versatile breakfast and snack with tea.
If you make this recipe, tag me on Instagram @kaitwinston with #kwptravel Follow me for gorgeous photos, travel inside tips, and puppy photos.