One of my favourite roles in my job as a teaching assistant and supply teacher in a local primary school is that I get to cook with the children I work with! I really enjoy it and judging by their response, I know they enjoy it too! For three years until funding and childcare issues stopped it, I ran an After School Cookery Club. This was a great hit with the children. Six children came after school once a week for an hour for Cookery Club in half termly blocks. The parents did have to pay a small contribution which was £1.50 per session to cover the cost of the ingredients used.
The idea behind the Cookery Club was, not only would the children get to cook, but they would also get to eat their creations at the end of the session depending on the nature of the food created. It was wonderful to watch the pupils sat around the table tucking into vegetable stir fries, fajitas and bologneses. If they were baking they would take their creations home at the end or they would be wrapped up and given to them the following day. Some recipes were more popular than others! For example the look on the children’s faces was a picture when the bogie snot coloured St Patrick’s Day Irish Potato and Chive Muffins came out of the oven!
Obviously, for security and protection reasons I haven’t got any photos of my Club sessions to share with you, but I would love to showcase a few of the recipes I used over the next coming weeks. Most of the recipes I used in Cookery Club were adapted from recipes I had at home and are ones I have made with my own two children over the years as practice!
We made Drop Scones as part of a Breakfast Session at Cookery Club, giving the children ideas of things they could make for breakfast! These weren’t really scones, more like small, thick pancakes! I’ve also seen them called Scotch Pancakes.
For the Drop Scones I used the recipe featured in the second Great British Bake Off Book – How To Bake The Perfect Victoria Sponge. It is a simple recipe and I make it during the school holidays from time to time for my children at breakfast time. My son loves Drop Scones smothered in strawberry jam, though they are good with butter too!
First, I sifted plain flour, bicarbonate of soda, cream of tartar, salt and sugar into a bowl. Into another bowl I put the wet ingredients- golden syrup, a large beaten egg and milk. This was whisked for a little but you have to be careful not to overdo it or else the mixture will be tough.
Then, I heated my crepe pan up on the hob and added a tiny knob of butter which was enough to grease the pan. Once this was melted, I made a test scone by putting a large spoonful of batter into the pan. I let this cook for about 2 minutes, then flipped the scone over to cook on the other side.
Once this was cooked, it was kept on a warm plate and then I got on with cooking the rest of the scones. These were done in batches of three or four until all the batter was used up.
The scones are ideally eaten straightaway and taste better warm. There’s no danger of them not being eaten straightaway in our house though!
If you fancy having a go at making your own drop scones, I have found another recipe on the BBC Food Website which looks like a delicious one to try in the future.
Love Sam xx