There is that one dish that gets everyone hooked on cooking.
My one dish and the first thing that got me interested in cooking was scones. It was a facebook video that was being shared and it caught my attention. 3 ingredient scones that were made using sprite and mixed using a knife. I first attempted to make it, because I was just curious.
Most of the times, cooking videos that get shared around never work and yet here I was trying it out, trying to proof the video wrong and show people that it in fact didn’t work.
Believe it or not, the scones came out perfect and after removing those beauties from the oven and seeing how they had risen, I was hooked on cooking…No one needs to know the real reason I wanted to learn to cook was because my male cousin was going to be a chef and there was no way in hell I was going to let a male member of our family learn to cook before I did… but that secret is just between me and you.
I came across this recipe in Nadiya Hussain’s cookbook and although this recipe was a scones recipe that contained eggs, I decided to change it around and substitute it for a vegan egg.
I was a bit worried as to how it would come out, but there was no need to fear as they came out so perfectly round and fluffy and beautifully risen.
I served it with sweetly whipped cream and smooth apricot jam. I can’t remember the last time I made such a plain tea time treat and everyone loved it. So delicious and melt in your mouth.
The only thing missing was clotted cream. I have no idea what that is, but I have heard it being used on The Great British Bake off. I wonder where I can get my hands on some clotted cream.
- 2 2/3 x cups cake flour, sifted.
- 1 x tsp salt.
- 1 x tsp bicarbonate of soda.
- 1 x tsp castor sugar.
- 25g x butter, cubed.
- 1 x cup buttermilk.
- 1 x vegan egg ( 1 x tbsp. crushed flax seed + 3 x tbsp. boiling water).
- Make the vegan egg and set aside for 15 minutes to thicken.
- In a bowl, mix the cake flour, salt, bicarbonate of soda and sugar together.
- Rub the butter into the mixture, till it resembles bread crumbs.
- Add the buttermilk and vegan egg.
- Knead the mixture till it comes together.
- Turn out onto a floured surface and roughly spread the dough using your fingers.
- Cut out rounds using a cookie cutter.
- Place on a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 10 minutes or until the tops are lightly golden brown.