Poster: Jean Holtom, Snowfire@sprynet.com
SCONES Recipe 1
Ingredients:
Imperial / American
1 lb self-raising flour / 4 cups self rising flour
1 teaspoon salt / 1 teaspoon salt
4 oz margarine or butter cut into small pieces / 1/2 cup margarine or butter cut into small pieces
4 oz sugar / 1/2 cup sugar
1/2 pint milk or buttermilk / 1+1/4 cups milk or buttermilk
Other scone variations:
1. Add 4 oz sultanas/dried fruit.
2. Omit sugar, add 6 oz grated cheese, a teaspoon of dried mustard and a pinch of cayenne pepper.
3. Crumble two beef or onion stock cubes into the flour/salt combo. - Omit the sugar.
Method:
Sift the flour and salt into a bowl. Add the butter or margarine, and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to make a soft dough. Turn the dough out onto a lightly floured surface and roll out to about 1/2 inch thick. Using a 2 inch pastry (cookie)
cutter, cut the dough into rounds. Transfer to a lightly floured baking sheet and put into a pre-heated hot oven - (425 F). Bake for 12 - 15 minutes, or
until the scones are lightly browned, Transfer to wire rack to cool.
(Best served warm)
Makes about 18 - 20.
SCONES Recipe 2
4 oz plain flour
1/4 level teaspoon bicarb
1/2 level teaspoon cream of tartar
1/2 oz margarine
1/4 teaspoon salt
egg and milk to mix
(add 2 teasp sugar, 2 teasp sultanas for sweet, 1+1/2 oz grated chese and 1/4 teasp mustard for savoury)
Method is as above, but I do not have a time for how long you cook them. (Amount made is smaller) You'll have to judge it.
Strawberry jam and "clotted" cream are usually served with the plain kind. Traditionally served as "Devonshire Cream Tea" i.e. at tea time with a pot of tea.
Wauldbaums also bakes scones. They have some with blueberries in I think...they're pretty good.
