tried the english scones and the baking powder is a little high, should probably be about 1 or two, we tried it and ended up with a very salty tasting result Modified it to put all ingredients into a bowl, use SR flour and one tspn baking powder, and the butter and milk, shake until mixed, take out and roll lightly in flour, cut and put on tray then bake
I had to teach people who had had strokes to learn daily living skills and in doing so taught them this NO FAIL SIMPLE scone recipe foe each cup of all p flour you add 1/2 tspn salt 1 tablspn Oil and enough milk to make a nice dough never ever fails have the top of your oven lifted because they will lift it for you.. Heat oven to top temp. when hot put in scones no need to spray tray as these scones will not stick, after you have put scones on your centre shelf in your oven turn it back to 425 and cook for 12 1/2 to 13 minutes, to be a smarty pants and show off add 1/4 cup of cheese or creamed corn or mushrooms in butter sauce before adding your milk they are really yummy ENJOY
This is a recipe my grandmother, mother and myself have all used over the years for fruit teascone. I enjoy them, hope you do too.
8oz self raising flour a pinch of salt 1oz castor sugar 2oz lard or margarine 2oz mixed currants and raisins 1 tablespoon lemon juice 6 fluid oz milk (you can use buttermilk if you have it, otherwise the lemon juice sours the milk sufficently if there is none at hand)
Sift flour and salt and stir in sugar
Add lard or margarine and rub with finger tips in the bowl, then stir in fruit.
Stir lemon juice into milk to sour it and leave for 5 minuites, then add to mixed dry ingredients to make a soft dough. Using a long blade knife draw the dough together. Use hand to knead the dough gently in the bowl.
Turn out onto a lightly floured surface and roll out not less thank 2cm thick.
Use a round cutter to cut out scone shapes and place on a lightly greased baking sheet.
Brush with remaining sour milk and bake for 10 minutes at Gas mark 7 or for a electric fan oven 165 c
The recipe here is very rich. To cut down on the calories, evaporated milk, milk or half and half can be substituted for the cream.
2 cups all purpose flour 1 TBS. baking powder 1/4 tsp. salt 3 TBS. sugar 1/4 C (4 TBS.) Butter or Margarine 2 large eggs 1/3 C whipping cream
Mix flour, baking powder, sugar and salt together in a bowl. Cut butter into chunks and add to bowl. Cut it into the flour mixture with two knives or a pastry blender until it's the size of small peas.
In another bowl, beat eggs and cream till blended then add to flour mixture.
Put dough on a lightly floured board and turn to coat with flour.
Knead gently a few times.
In a 10 x 15 inch pan, pat dough until it is a 1 inch thick round.
Cut round into 6 to 8 equal pie shaped pieces with a floured knife. Leave in place.
Options: Add floured raisins, drained blueberries, dried cranberries or nuts to dough before kneading.
After cutting the round, press your floured thumb into the wide end of each wedge to make a hole 1/2 to 3/4 inch wide. Put 1 tsp. jam into the holes.
Bake at 375 degrees for 20 minutes or until golden brown. Serve hot or cold.
British Scones
3 cups plain baking flour 6 teaspoon baking powder 1/4 teaspoon salt 50 gm (6 TBS.) butter or margarine 1 1/4 cups milk A little more milk
Sift flour, baking powder and salt into a bowl. Cut in butter until it resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into 12 even sized pieces, leaving a 2 cm (3/4 inch) space between scones.
Brush tops with milk. Bake 220 degrees C (400+ degrees F) for 10 mins.. or until golden brown
Variations: Cheese scones
Add 1/2 C grated cheese and a pinch of cayenne pepper
Date scones Add 3/4 C chopped date, 1 TBS. of sugar and 1/2 tsp. of cinnamon
Sultana scones Add 1/2 cup sultanas
I make more than 12 with this recipe having little ones who cannot eat a whole one. Put in a Tupperware container to store. Microwave each one for 20 seconds for a quick, warm after school snack. Should be eaten with whipped cream and strawberry jam, but we omit the cream for figure conscious friends.
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