This weekend, my husband and I would be spending quality time at the Elephant Bedroom Camp in Samburu. Our wedding anniversary is nearing and we thought the Easter weekend would be a perfect time to travel, thank God for a wonderful three years and be with the elephants. Ha ha! Sadly, the Covid-19 pandemic has quashed this plan. Totally. All is not lost though; we are baking this Easter weekend away.
I am here to help you to figure out how you can light up the faces of your families, especially those of your little ones, this season. I am sharing a very simple recipe that you can prepare and execute in 30 minutes. These tea scones can be enjoyed as a snack in the morning or during the evening tea.
What you need
All-purpose flour -2 cups
Baking Powder – 4 teaspoons
Sugar – 1/4 cup
Butter – 6 tablespoons
Milk – 2/3 cup
Eggs – one large egg
Raisings – ½ cup (optional)
- Pre-heat your oven to 200 degrees and grease your baking tray.
- Measure all your ingredients and set aside.
- In a mixing bowl, add the flour, baking powder, sugar and salt. Give it a mix.
- Add the butter into the dry ingredients. Rub between your fingers to achieve a mixture that resembles breadcrumbs.
- Add the egg into the milk and stir.
- Use your hand to form a well in the bowl and add the wet mixture.
- Mix the dough until all the flour is fully incorporated and smooth. If using raisings, this is when to add them.
- Transfer to a rolling mat. Use a rolling pin to spread it into a square.
- Use a round cutter to cut out your shapes.
- Egg wash before putting into the oven.
- Arrange on a baking tray and bake at 200 degrees for 15 minutes.
Enjoy with a cup of tea or coffee.
I used self-raising flour, left the baking powder out and it worked perfect.
They can be enjoyed with smear of red jam or honey (cut into half and spread the jam).
Thank you for passing by. Happy blessed Easter!