Davina here - It was Elfie’s fourth birthday last weekend. Elfreda absolutely loves baking cakes and licking the bowl but the truth is she isn’t that bothered about eating them - just licking the icing off them! However, she does adore scones and always has. It has become a tradition that I make her a scone cake, which is essentially a giant scone for her birthday. Its the perfect cake for kids to take to school as really low sugar compared to a conventional cake but all children seem to love it.
I baked two scone cakes for Elfie to take into her kindergarten (kindergarten is the term used for pre-school in a Steiner School) and packed some butter and jam in too as well as four birthday candles. I felt pretty emotional handing it over to Nick to give to her teacher - firstly because its the first time she has been in an environment where she has celebrated her birthday without me (shows she is getting older)and secondly because I wasn’t the one to take her to school on her special day and watch the excitement on her face..But I got to hear all about it when she got home and see the lovely basket of gifts her teacher prepared for her (pictures below) so it was all ok in the end. Here is the recipe I use.
Scone Cake Recipe - Adapted from the Riverford recipe
- 250g self-raising flour
- 50g soft unsalted butter, cut into small dice
- 50g caster sugar
- pinch of salt
- approx 150ml milk
- Preheat the oven to 200°C/Gas Mark 6. Lightly butter a 20cm cake tin.
- Sieve the flour into a large bowl. Add the butter and using your fingertips, rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and salt and stir to combine.
- Gradually add the milk, stirring until the mixture forms a soft dough. Transfer the mixture to a lightly floured work surface and knead until smooth.
- Lightly flour a rolling pin and gently roll out until just the size of the tin. Gently press the mixture into the tin and wash with a layer of beaten egg.
- Bake for about 20-25 minutes, until risen, golden and just firm to the touch.
- Remove from the oven and leave to cool in the tin for 5-10 minutes. Remove from the tin and transfer to a wire cooling rack. Leave to cool.
Elfie was given this basket by her teacher for her birthday with a doll that her teacher made, a birthday card, a golden crown that she wore the whole day and my favourite a special birthday drawing by each child in her class - how sweet!!!
Do you have any birthday baking traditions that you'd like to share with us? We'd love to hear.