Thursday, 4 October 2012

Wiggly Teeth Scones

Both of my kids are loosing their baby teeth at the moment, ahhhh. They are finding it hard to bit into most things so I have to be really careful about what I give them to eat.  We call these Wiggly Teeth Scones because unlike normal scones the outside is not very hard and the inside is lovely and light and fluffy.  Perfect for lunch boxes.  I got the recipe from a Good Food magazine a few years ago and they called them The Ultimate Scone.  I don't think that I would because they don't rise very high like most scone recipes but they are perfect for little mouths.
16oz self raising flour
1/4tsp salt
4oz butter, cold
2oz golden caster sugar
8floz buttermilk
4floz full fat milk
2 handfuls of sultanas
1 egg for glazing, slightly beaten
a little granulated sugar for sprinkling


  • Preheat the oven to 220°C
  • Tip the flour into a mixing bowl with the salt and butter.  Rub the butter into the flour until it resembles fine breadcrumbs.
  • Stir in the sugar and sultanas.
  • Mix together the buttermilk and full fat milk.
  • Pour in most of the milk into the centre of the flour mixture.  Not all of it because it may make it too wet.
  • Using a round bladed knife gently work the mixture together until it forms a soft dough.  If it is too dry you can always add in more milk but be very careful a little can make it too wet.  If it is too wet add in another handful of flour and work it in.
  • Take the dough out of the bowl and on a lightly floured surface knead 3-4 times to remove any cracks.
  • Pat the dough gently with your hands to the thickness of no less than 2,5cm.
  • Cut with a floured cutter and place on a baking tray.
  • Brush with the egg and sprinkle with a little granulated sugar.
  • Bake in the oven for 10-15 minutes.
  • Serve with butter and jam to kids with wiggly teeth and watch a lovely jammie smile appear on their faces.

1 comment:

  1. Rosie - just made these this afternoon and they are fantastic! Excellent for little growing teeth as well as wiggly teeth :) I have a fan-forced oven so made them at 200 instead of 220 and they turned out great, lovely and soft.


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