oregonagape
Newbie
Joined: Jul 22, 2007
Posts: 69
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 Posted: Tue Sep 11, 2007 8:26 am Post subject: Basic Scones |
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Ingredients:
2 cups sifted all-purpose flour
1 tbsp baking powder
2 tbsps sugar
1 tsp salt
1 1/3 cups heavy cream
Directions:
The scone was originally any type of sweet bread, rich or plain. If you read old English cookery books there are many ways to make them. We stay with a very basic recipe and we do not use butter. These scones do not last until the next day, so they should be eaten within a few hours of baking, before they become dry and stale. If you are having them for tea, I suggest you make them no more than a couple of hours before you serve them, to eat them at their very best.
Makes about 12 scones
Preparation Time: 20 minutes
1. Preheat the oven to 375 degrees F.
2. Sift all the dry ingredients into a large bowl.
3. Add the heavy cream and mix gently. Do not overmix. If the mixture is very sloppy, add a little more flour.
4. By hand spread out the dough on a floured surface to 1 inch thickness.
5. Cut out scones with a two-inch cookie cutter and place them on an ungreased baking sheet. Bake for 12 minutes.
6. Cool on a wire rack.
Other ideas:
When the scones have cooked, split them in half horizontally, then smear the cut side of each half generously with clotted cream and jam.
By Nicola Perry from the book, Tea & Sympathy. |
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