Sunday, 5 September 2010

Special Scones

This recipe makes light, fluffy scones. If you want fruit scones, add to the mix at the dry crumb stage.

8oz self-raising flour

1 level teaspoon baking powder (this gives the flour a bit of extra lift!)

Pinch salt

2oz softened butter

1oz sugar

1 egg and milk to total ¼ pint

For fruit scones

Dried fruit – raisins, sultanas, currents etc. for fruit scones – 2oz


 

Sift the flour with the salt and baking powder. Rub in the butter.

Stir in the sugar (and fruit, if making fruit scones). Mix in the egg and milk, keeping back a little for glazing, to make a soft dough.

Cut into rounds @ ½ - ¾ inch thick (Tip – if you roll out the dough to ¼ to 3/8 inch thick and then fold it in half before cutting into rounds, your scones will split apart nice and politely when you serve them!)

Bake at scone temperature (220C-gas 7, hot!) 7-10 minutes

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