.

Scones 

Although technically not bread, better than a slice of toast anyday! Make a big batch and freeze, they taste just as good when gently warmed and butter and Jam and maybe a little dollop of creamJ 

 

Ingredients: 

1lb self raising flour 

2oz caster sugar 

Pinch baking powder (1/8 tsp) 

Pinch salt 

4 oz butter 

1 large egg, lightly beaten 

floz double cream 

7floz milk 

Egg/milk to glaze 

 

Method: 

  • Preheat oven to 180c /350f 
  • Sift flour, sugar,baking powder and salt into a large bowl 
  • With your fingers, gently blend in the butter until the mixture resembles   dry breadcrumbs.
  • Add the egg, cream and enough milk to moisten. 
  • Mix well until it has a soft, doughy texture but it shouldn’t be too moist. 
  • Gather the dough into a ball and turn out onto a floured surface. 
  • Roll lightly with a rolling pin until it is 1” thick 
  • Cut out with round cutter and transfer to high sided baking dish. 
  • Brush top with egg/milk glaze 
  • Bake for 15-20 mins until well browned and risen. 

 

Cooks tip: add 4oz fruit, e.g sultana’s, cherries, raspberries and chunks of white chocolate, into the flour mix before you add the egg and milk – the choice is yours, just no more than 2oz of additions to every 8oz flour.

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