If you are planning a “stay at home street party” for the VE Day celebrations on Friday, you could go to town and create impressive fondant icing union jacks on cupcakes or use skittles/smarties to create the flag on a traybake but if you are short on time, ingredients or have other priorities you could still make a delicious feast fit for such a momentous occasion.
You can’t have a picnic without scones! Whether you like savoury scones (e.g. cheese) or the traditional scones with jam and cream, they are all delicious, super quick and easy to make.
Ingredients for plain scones
225g SR flour
40g room temperature butter
1.5 tbsps caster sugar
pinch of salt
Preheat the oven to 220C.
Rub the butter in to the flour, stir in the sugar and salt and then mix in the milk a little at a time then knead to form a soft dough (adjusting the amount of milk as necessary) – speed this whole process up by using a food processor.
Turn the dough out onto a floured surface and roll to 2cm thick. Cut out 4-5cm rounds. Place the rounds on a lightly greased baking sheet, glaze with egg wash or milk and bake for 12-15 minutes until well risen and golden. Cool on a wire rack and eat them when they are still warm.
If you would prefer a savoury scone, omit the sugar and flavour the dough with (e.g. a couple of pinches each of dry mustard powder, cayenne pepper and 75g finely grated mature cheddar). Add your flavourings to the dry ingredients. Then bind the ingredients with 1 egg and a little milk (instead of the milk). Bake as before.
Scones freeze really well so it is always a good idea to make a couple of batches and put one in the freezer for another day.
How about including some red, white & blue fresh fruit tartlets
You can either make your own sweet pastry cases or most supermarkets now sell ready made pastry cases which are perfect.
Make the mascarpone cream by combining equal quantities of mascarpone cheese & crème fraîche. Add a little vanilla essence and icing sugar to taste (allow 25g icing sugar and .25 tsp of vanilla essence for 110g mascarpone).
Spoon or pipe a little of the cream into each pastry case. Top with raspberries/strawberries and blueberries either haphazardly or in a regular pattern as your mood dictates!
Chill and maybe sprinkle on a little icing sugar to serve.
NB The pastry cases will start to go soggy if left for more than a few hours.
Enjoy the celebrations!