My Scone Receipe

This receipe was handed down to me from my Great Aunty Pansy Walnock.

It is a great receipe as there is no rubbing in of the butter.


1 egg
2 dessertspoon butter melted
1 dessertspoon sugar
2 cups self raising flour + extra for rolling/cutting scones
1 cup milk
pinch salt

 pre heat oven to 200c

Beat butter, sugar, egg and salt.
Add the milk and flour and mix into a dough. I usually use a knife to do this .
If the dough is a bit sticky add a little more flour.
Turn out dough onto a lighty floured surface and lightly knead.
Pat down the dough to about 3cm thickness and use a floured cutter to cut out the scones and place next to each other on a baking paper lined tray. I like to butt them up to each scone as it helps them rise upwards.
Then brush them with milk.
Bake for about 10-15 minutes. They should sound hollow when you tap them
Leave to cool for a few minutes then seperate them cut them open and top with your favourite topping.

We usually have jam and chantilly cream on the top.

Note: if you dont have a buscuit/cookee cutter I have use a wine glass before as a cutter.

dont forget to hashtag me on Instagram with #2knitncrochetscones 

My Jam Tarts

My jam tarts are really very simple to make.

You will need :

2 sheets of frozen puff pastry thawed
jar of your favourite jam
2 x 12 hole shallow patty pans
spray oil or butter to grease pans
a buscuit cutter to fit size of pan or a glass

Preheat oven to 180c

Using the cutter, evenly cut 12 circles of pastry.
Place each pastry into the pans and press down. Prick with a fork as pastry will bubble in the oven.
Spoon in a teaspoon of your favourite jam.

Place in oven and cook 10 to 15 mins. Pastry will only go slighlty gold.

Cool in the pan and then remove.

Remember Jam is hot! So do wait until they have cooled before eating.

 dont forget to hashtag me on Instagram with #2knitncrochetjamtarts