206. Narrowboat food! I learn to bake scones with Narrowboat Chef

#cruisingthecut While my boat was broken down recently (see vlog 205), I had the great pleasure of Pixel, Maggie and Ryan aka Narrowboat Chef being my neighbours. They very kindly agreed to instruct me in the mystical ways of baking scones and this is the result. Ingredients: 225g self-raising flour 40g soft butter 1.5 tablespoons of caster sugar 110ml milk A pinch of salt Method Pre-heat oven to Gas Mark 7 (220C) Sieve the flour into a bowl. Add the butter. Mix the butter into the flour with your fingers until you don&have any knobs of butter left in the flour, it&all mixed in. Add the sugar (sift if necessary) and salt Mix with a fork Add the milk Mix with the fork until you have a big gungey mess of dough Sprinkle some flour on the worktop Pull the dough out onto the flour Gently stretch the dough out and then back onto itself about five times. Scatter flour on a baking tray Cut the dough into scone-shaped chunks and put them on the tray Paint a very tiny amount of milk on the top of each scone Pop em in the oven for fifteen minutes Get them out and leave them to cool Cut and add your toppings such as butter, clotted cream and jam. Eat with a cup of tea. Got a question? Read this! Boat & Filming gear I use: Theme music: "Vespers" by Topher Mohr and Alex Alena, from the YouTube music library