Scones
DownloadPlain or fruity oven scones.
This is a quintessentially English treat.
The best scones seem to come from Devon and Cornwall but these are pretty good.
To make 10 to 12 scones:
This recipe contains the following types of ingredient: dairy and honey; plants and fungi.
Ingredients
Method
Preparation
Pre-heat the oven to gas mark 8 (230 °C; 450 °F)
Thoroughly mix the flour salt and baking powder in a mixing bowl.
Rub in (using floured fingers) the margarine until the mixture resembles breadcrumbs.
Mix in the milk using a wooden spoon until a soft dough is formed.
Incorporate the dried fruit, if used, at this point.
Turn out onto a lightly floured working surface and knead gently to remove cracks.
Gently roll the dough out to thick finger thickness.
Cut out the scones with a 5 cm pastry cutter.
Combine the trimmings to form further dough until all of the dough has been used.
Brush the top of the scones with milk.
Cooking
Place the scones on a lightly floured baking tray and bake for 10 minutes. The scones should be golden brown.
Allow to cool on a wire rack.
To serve
Serve either warm or cool.
Slice the scones in two. On each portion place
- a layer of butter
- a layer of jam
- a layer of cream
"Enjoy!"
In the morning scones should be accompanied by a cup of your favourite gourmet coffee.