Mother’s Day Inspiration

Whether it’s our mothers, sisters, aunties, cousins or even just good friends there are so many people we have missed seeing and spending time with this year and want to show them just how much we appreciate them.

Mother’s Day is coming up on Sunday 14th March and since we still won’t be able to get together in person this year, we thought we would share this Afternoon Tea buttermilk scone recipe with you from our Head Chef at Ascot Racecourse, Gemma Amor. This recipe is one that you could create together online with those you love, a fun activity to get everyone involved and have a delicious treat to share together over a natter and a cup of team (or a glass of fizz!) at the end.
 
All you need is:

• Share the recipe and ingredients with those you want to bake with
• Plan a time for a virtual bake online
• Get your pinny on and get cooking!
• Buttermilk scones from Gemma Amor:
• This recipe makes 10 scones, takes 10 minutes prep and 14-20 minutes bake time

Ingredients

• 330g flour
• 20g baking powder
• 50g unsalted butter
• 50g caster sugar
• 100ml milk
• 100ml buttermilk
• 1 egg, beaten

Recipe:

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with greaseproof paper.
2. Combine the dry ingredients in a large mixing bowl and rub the butter in until the mixture resembles fine breadcrumbs.
3. Create a well in the middle of the mixture and add the sugar, mixing thoroughly.
4. This recipe is for plain scones but if you wish to add any fruit or flavourings such as sultanas, cinnamon or vanilla, now is the time to do so.
5. Pour in the liquid gradually until a dough is formed and all the ingredients are nicely incorporated.
6. Remove the dough from the bowl and flatten on a clean surface.
7. Using a biscuit cutter, cut into rounds and place on a lined baking tray.
8. Glaze the top of each scone with the beaten egg and rest for ten minutes.
9. Bake for 14 - 20 minutes until lightly golden brown and risen.

 
Once finished, put the kettle on and settle down to relax with a cup of tea (or a glass of fizz) and a warm scone straight from the oven, The only decision you’ll have to make is whether is cream or jam on first?.........