Cartwright & Butler’s Mother’s Day Scone Recipe

Cartwright & Butler’s Mother’s Day Scone Recipe

Make your mum’s special day one she’ll never forget

Cartwright & Butler’s Mother’s Day Scone Recipe – With Mother’s Day swiftly approaching, March 19th to be exact, it’s now time to think about how to make your mum’s special day one she’ll never forget.

Cartwright and Butler, recognise how important mothers are to all of us – from being there for your first lost tooth, your first heartbreak, your first job – their never-ending supply of love, support and encouragement is unmatched.

Cartwright & Butler’s Mother’s Day Scone Recipe

With search volumes online for “Mother’s Day afternoon tea” on the increase and searches for “best scone recipes” also rising, it’s clear that having an afternoon tea with your mum is the biggest emerging trend for Mothers’ Day 2023.

In light of this data, Cartwright & Butler’s food developer, Karolina Glackowa has put together a recipe for the ultimate scone to make for your mum! Whether she loves decadent sweet treats or mouth-watering savoury snacks, scones make the perfect pastry as they can be enjoyed both ways.

Whether it was a drawn scribble you brought back from school or a poem you wrote to her yourself, we know that mums love everything made by their children. So, why not continue this tradition and make her the ultimate high tea breakfast with your own homemade scones?

Cartwright & Butler’s fluffy Mother’s Day scone recipe

List of ingredients you’ll need:

250g Self-Rising Flour

60g softened salted butter (can also be plant-based alternatives)

50g Caster Sugar

½ teaspoon baking powder,

½ teaspoon sea salt

150ml of any milk you prefer (can be a plant-based alternative as well)

1 teaspoon vanilla extract

For the glaze, either beat one egg or use an additional 150ml of plant-based milk.

Follow these simple steps below: 

Preheat your oven to 220 degrees Celsius, gas 7 or 200 degrees celsius with a fan.

Tip your self-raising flour into a large mixing bowl with sea salt and baking powder.

Then, add the butter and using your hands rub the mixture until it looks like fine crumbs.

To this, add your caster sugar and make sure it’s well-mixed.

Heat your milk until lukewarm and add the teaspoon of vanilla extract. Place this on the side for the moment.

Place a baking tray in the oven while you finish the dough to heat up the tray.

Make a well in the dry mixture and add in the liquid quickly. This may seem wrong at first as the mixture will seem too wet, like you’ve added too much, but continue to mix until it becomes a dough.

Scatter some extra flour onto your counter and tip the dough out.

Kneed the dough with your hands and add a little more flour. Repeat this step 2-3 more times, until it’s a little smoother, and pat down until it’s approximately 4 cm in height.

Then, using a 5cm cookie cutter dipped in flour, cut your scones out. Repeat with any additional dough until there is none left.

Brush with either a beaten egg, or some plant-based milk, and carefully arrange on the hot baking tray.

Place these in the oven to bake for 10 minutes until they’re golden on top and have risen.

Topping Suggestions: 

Two traditional high-tea scone topping suggestions – one savoury, one sweet.

If your mum has more of a sweet tooth, we recommend serving your scones with the classic clotted cream and fruit preserve combination. With scones being such versatile pastries, make sure to incorporate a jar of your mum’s favourite preserve which she can continue to enjoy after the day itself!

If savoury is more her fancy, serve your scones with some crumbled pieces of cheddarchutney and slices of apple in the middle!

Poppy Watt

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