Report Your Recipes!

Everyone has been baking up a storm during the COVID-19 lock-in. Share your favourite recipe with us, sweet or savoury. If it has a story attached, maybe it came from your grandmother or you all made it as a family, do share the story too! Post it on social media tagged with #103bakes, upload it to the squadron Slack, or send it to: contact@103air.com

Here is Capt Sargent's contribution:

Scone Recipe
This is a recipe my family have used for generations and is quintessentially British. My recipe is by weight, but this is converted into Canadian measurements for my friends.

Preheat oven to 425F. Line a cookie sheet with parchment paper.

Ingredients:

• 2 cups all purpose flour
• 4 teaspoons of baking powder
• ½ teaspoon salt
• 2 tablespoons butter
• ¼ cup raisins or currants or cranberries or…. any dried fruit
• 1 egg beaten and mixed with ¾ cup milk (save a little for brushing)

Method:

• Sift the flour into a bowl with the baking powder and salt.
• Rub in the butter until the mix looks a bit like breadcrumbs.
• Stir in the dried fruit.
• Using a round ended knife, divide the mix into four quarters in the bowl, add a little egg and milk mix to each quarter and mix the dough by pressing it to the side of the bowl. (This is the same way you mix pastry.) Do each quarter in turn until the dough is soft but not wet and sticky to the touch. Save a little of the egg and milk mix.
• When each quarter is done, use your hands to mould them all together and make a ball.
• Lightly dust the work surface with flour and roll out the dough to 2 cm thick. Using a cookie cutter cut rounds and place on to the lined baking sheet. Brush lightly with the last of the egg and milk mix
• Bake at 425F for 15 mins or until golden brown and springy to the touch.
• Enjoy warm, split and spread with butter and jam.

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