Scones are a very popular alternative to a slice of cake and can be both sweet and savoury, making them an all-year favourite. Below is a recipe that Liz uses. The shop sells baking trays, cutters and wire cooling racks if you fancy having a go.
- 8ozs SR Flour
- 1 tsp Baking Powder
- 1-2ozs Butter
- 75ml Milk
- 1 Beaten Egg
- 2tbsp Caster Sugar
230 C/Mark 8 but I usually cook at a lower heat 200 in a fan oven.
Preheat a baking sheet in the oven. Sift the flour and baking powder together into a bowl, then rub in the fat until the mixture resembles fine breadcrumbs. Add the caster sugar.
Make a well in the centre and stir in the milk and beaten egg to give a fairly soft dough. Turn it on to a lightly floured surface, knead very lightly, if necessary, to remove any cracks, then roll out to about 2cm [3/4 inch] thick
Cut 10-12 rounds with a 2inch cutter dipped in flour. Place on the baking sheet, brush with beaten egg or milk and bake for 8-10 minutes until brown and well risen
Transfer to a wire rack to cool and serve split and buttered
There is the option to add 2ozs currants, sultanas, seedless raisins or chopped dates [or a mixture of fruit] to the dry ingredients.