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[The following is a partial transcript of this episode of The Scott Alan Turner Show. Listen to the full episode to hear this story, listener questions, money hacks, and inspiring stories of people that are changing their financial lives. Subscribe to the free podcast on iTunes or Google Play]
In This Episode / Listener Questions
- What is the secret of ‘adding value’ and earning more?
- Geocaching as a free activity
- How often should you be spending money and saving money (Sir Joke, Twitter)
- What should I do with an old 401(k) (General Kenobi)
- Is it better to invest everything in a target date fund (Kim, Boston, MA)
- How can I make multiple streams of income for a media production company (Emmanuel)
- Should I take a lump sum payout for my pension (C3PO)
- One NFL player and how he budgets
- Millennial women, take better control of your financial futures
- What is an authorized user on a credit card
Makes 4 large scones
- 8 oz self-raising flour
- 1.5 tablespoons of caster sugar (regular sugar works too)
- 1.5 oz salted butter (room temp)
- 0.5 teaspoon of baking powder
- 1 egg plus milk to make 1/4 pint
- Pinch of salt
- (Optional) Add some dried fruit if you like – cranberries, raisins. Do not use watery or frozen fruit.
Oven to 430F
Sift the flour, sugar, salt, and baking powder into a bowl. Use hands to mix in the butter until course crumbs form (don’t overwork).
Mix in milk+egg mixture with a rubber spatula.
Flour your hands and knead the mixture into a soft dough.
Flour a surface for rolling. Roll out to 3/4 – 1″ thick.
Cut into 4 pieces. You can do squares or triangles. Traditional scones are cut with a fluted cutter. I don’t own one, so I used a knife. Tastes the same.
Bake 12 minutes or until toothpick comes out clean.
Eat on the same day or freeze and reheat.
Serve with butter and jam.
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