Scones cooked by my 4 year old

This morning we had a delicious morning tea of scones with jam and cream, cooked almost entirely by Molly, my 4 year old. I created a pictorial recipe which she was able to understand (she can read numbers too) - you can find images for anything using google images! She did very well getting out all the ingredients and equipment (or asking for them) and measuring out. I carried the melted butter from the microwave (she put it in) and I put the tray in the oven but she was able to do pretty much everything else and was so proud of herself! I have given the simple recipe below but am happy to email you a copy of the kids pictorial version.

This is my Mum's scone recipe from a little paper book that came with her stove almost 30 years ago. They use melted butter so you don't have to rub it in which I hate! I have also had success with lemonade scones but these are my favourite. A nice variation is date and orange scones - with chopped dates and orange zest, these only need butter.

Scones

makes 8

2 cups self-raising flour

¼ tsp salt

30 g butter

200 ml milk

Preheat oven to 260 C for gas, 230 C for electric.

Melt butter with a little of the milk.

Sift flour and salt into a large bowl. Mix all ingredients together quickly and lightly, using enough milk to make a soft dough. You want to mix and handle as little of possible to ensure your scones stay light!

Turn out onto a lightly floured board and pat to a smooth shape. Roll/pat out to 2 - 3cm thickness and cut into rounds using a floured cutter.

Place on the centre of a greased scone tray allowing only 1 cm between each one. Brush tops with milk.

Lower oven temp to 230 C. Bake for 8-10 minutes until sides of all scones are set and tops golden.

Serve with butter or jam and cream.