They are yummy, yummy comfort food and super quick for a nice warming lunch time treat.
And yet the world seems divided into those who can and those who cant make a scone.
I have been making scones since I was little and I use a trusted and well tested recipe. Its not a secret and I am going to share.
So the recipe is from my coveted cookbook
|The Diary Book of Home Cookery - by Sonia Allison|
(C) Milk Marketing Board of England and Wales - 1977
I in fact have two copies - the one that I don't use, the one that's complete.
Then there is the one I inherited from my Mum. The one that I learnt to cook with. The one that shows it has been well used:
|It fell apart and I recovered it when I was a teenager.|
If you look through the book then you will find doodles and scribbles by me when I was little.
This book does hold so many memories.
So to make scones.
All purpose Scones
200g/8oz self-raising flour
1/2 level teaspoon salt
125ml/1/4 pint milk
Extra milk for brushing
- Sift flour and salt into a bowl
- Rub in butter finely
- Add milk all at once. Mix to soft, but not sticky, dough with knife
- Turn on to lightly floured board. Kneed quickly until smooth
- Roll out to about 1cm / 1/4in thickness
- Cut into 9 or 10 rounds with 6cm / 2 1/2in biscuit cutter
- Transfer to buttered baking tray. Brush tops with milk (this is key do not let the milk run down the sides or they wont rise)
- Bake towards the top of hot oven (230 C / 450 F / Gas No. 8) for 7 - 10 minutes (or until well risen and golden brown)
- Cool on wire rack. Serve with butter or whipped cream and jam, or butter and cheese.
Now thats the basic - want to make them into cheese scones? Yes. Well its simple:
- follow recipe above
- Add 1 level teaspoon dry mustard and pinch of Cayenne pepper with the flour and salt
- Mix in 50g/2oz very finely grated Cheddar cheese before adding the milk.