Devonshire Scones Recipe |
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You will need..... 1 lb. self-raising flour 1 teaspoon salt 4 oz. butter 2 oz. castor sugar 1/2 pint milk Preparation Time beaten egg to glaze 10-15 minutes For the filling: strawberry or raspberry jam Cooking Time 1/4 pint double cream, whipped 8-10 minutes
Oven setting
450ºF; Gas Mark 8
Sift flour
and salt into a bowl. Rub in butter until mixture resembles fine
breadcrumbs. Add castor sugar and mix to a soft dough with the milk. Turn on to a
lightly floured table, knead quickly, then roll out to 1/2-inch
thickness. Cut into 20 rounds with a 2 1/2 inch cutter. Place scones on
greased baking trays and brush tops with beaten egg or milk. Bake in a
very hot oven for 8-10 minutes. Cool on a wire tray. When cold,
split and serve with jam and whipped cream.
Quick Tip
To
save time and effort make up 3 lb. of rubbed in scone mixture using 3
lb. flour and 12 oz. butter. Store in polythene bags for up to 3 months
in a refrigerator. To use, simply weight out required quantity.
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