Strawberry tea (scones)

It poured down all day, so this afternoon we opened up a strawberry tea cafe. We made scones, and wrote an extensive menu (strawberry tea, strawberry lunch, drinks) which was decorated with drawings of strawberries. You dressed up as a waitress with a frilly apron and took the orders with a notebook and pencil.

Here's the scones (another one of Grandma's recipes), which we ate with strawberry jam, squirty cream (Shaun the Sheep has a lot to answer for), and a pile of real strawberries.

1lb self-raising flour
1/2 teaspoon salt
40z butter
40z sugar
a couple of handfuls of raisins
1/2 pt milk
a little extra milk to brush the tops with (possibly your favourite bit)

Bung the oven on at 200 degrees.

Stick the flour and salt in a bowl. You should probably sift them, but I never bother. Life's too short. Rub in the butter until the mixture looks like very fine breadcrumbs. Stir in the sugar.

Add the milk, to make a soft but not sticky dough (you might not need to add it all - I didn't today). Turn out the dough onto a floured surface, and knead slightly. Roll out to 1/2 inch thick, and then get going with the cutters (we made traditional round scones today, and also a few heart-shaped ones). Brush the top with a little milk.

Shove into the oven for 10-15 minutes until well-risen, or golden brown. Cool on a wire rack. If you're lucky, I might buy you a three-tier stacking one like mine one day...