These British Scones are so good they don’t stick around much, in fact I think only once did I get any of them left that made it into the baking Tin for later.
- I must point out that I added lots more fruit than they suggest such as cranberries, raisons, and currants, to me they just taste better because I do not add anything to them when i eat them so the fruit help with the sweetness,
- So Start as below, this recipe came from the about.com site and turned out really nice,(http://britishfood.about.com/od/eorecipes/r/fruitscones.htm)
- 50g /1/2 stick butter
- 225g /2 cups plain / all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 30g /1 oz caster / fine sugar
- 50g /1/4 cup sultanas or chopped dates
- 150 ml /1/4 pint milk
- 1 egg beaten with a little milk
- Heat the oven to 400F/205C/Gas 6
- Generously grease a baking sheet with butter then sprinkle with flour.
- Sieve the flour into a roomy baking bowl, add the cubed butter, the baking powder and salt. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar and the dried fruits, mix well.
- Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.If the dough is too sticky sprinkle with a little flour.
- Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4″ thick.
- Cut rounds with a 7.5cm /2″ cutter or cut into triangles with a sharp knife.
- Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
- Cool on a wire rack before eating.
Serve with butter, or lashings of jam and cream. Delicious.