Let’s bake scones!

Baking is a great scientific experiment allowing children to explore what happens to ingredients when mixed together and baked or chilled. It is well known that the royal family often enjoy their own afternoon tea with a staple of this dish being a Sultana Scone. Our staff team wanted to share the recipe we made at nursery during the coronation and a small list of ways that cooking can promote children’s learning and development. This recipe contains a low sugar content and can be made dairy free for everyone to enjoy. 

 

 

This may be developing mathematical skills through conversations around weighing and measuring. Developing communication and language skills through learning new cooking vocabulary such as ‘whisk’ , ‘weighing’ and ‘kneading’. Extending personal, social and emotional development through discussing how cooking and baking makes us feel and what foods we enjoy, dislike or the foods special to our family. Developing physical skills by using new tools and skills such as rolling pins and whisks. Following recipes that develop literacy skills through using print for information, handling books appropriately and observing reading and print. 

 

 

Ingredients 

For the scones

225g Self-raising white flour
0.5 tsp Baking powder
50g Margarine
125ml Milk (Oat or Soya Milk)
1 Egg (free range recommended)
25g Half spoon granulated sugar
0.5 tsp Salt
25g Sultanas

For the crushed strawberries

150g Strawberries (hulled, roughly chopped)
3 tsp Half spoon granulated sugar


 

Method 

Step 1: Preheat the oven to 220°C (200°C fan, 400°F, gas mark 6).

Step 2: Sieve the flour and baking powder into a mixing bowl, add low fat spread, and rub in to make breadcrumb texture. Stir in sugar and salt.

Step 3: Beat the egg in a measuring jug, and add just enough milk to make up 150ml liquid

Step 4: Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix, but keep to use as a glaze. It is at this point that you will need to add the sultanas. When the mixture begins to come together, use your hands to collect the dough together – it should be soft but not sticky.

Step 5: Turn the dough out onto a well floured board, and pat out to a depth of about 2 cm. Cut out rounds and put on a baking tray, glaze with remaining egg mix and put into the top of the oven for between 12-15 minutes until risen and golden.

Step 6: For the crushed strawberries, place the strawberries into a large bowl and add the sugar. Lightly mash, using the back of a fork or a potato masher. Do not over mash.

Step 7: Split the scone, and spoon the crushed strawberries over one half and add a small dollop of the low fat cream. Replace the top and enjoy.

Cooking with Chloe Top tip, Replace the sultanas with dried cranberries or cherries for a royally fruity taste.

 

Locations

102-104 Brettell Lane, Amblecote, West Midlands, DY8 4BS

T: 01384 441441
E: amblecote@littlehandsdaycare.co.uk

Nursery Manager: Lara Owen & Bev Ramsell

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The Sunday School, 2 Chapel Street, Bromsgrove, Worcestershire, B60 2BQ

T: 0121 820 7119
E: bromsgrove@littlehandsdaycare.co.uk

Nursery Manager: Emma Gerrish

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Nursery Block Heart Of Worcestershire College School Drive Bromsgrove Worcestershire B60 1PQ

T: 0121 824 4697
E: howcollegebromsgrove@littlehandsdaycare.co.uk

Nursery Manager: Clare Fereday

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16-18 Hagley Road, Stourbridge, West Midlands, DY8 1PS

T: 01384 396920
E: stourbridge@littlehandsdaycare.co.uk

Nursery Manager: Lara Owen & Lucy Brettle

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