Scones

I recently came across an old post where someone wanted a recipe for scones.  I have been using this recipe for 30 yrs. and it has never failed and everyone loves them.  It comes from an old English recipe book.

8oz. (200g) plain (AP) flour 

1 tsp. (5ml.) bicarb. (baking soda)  

2 tsp. (10ml.) cream of tartar 

*(I have switched to using Self-raising flour instead of the above 3 ingredients - no noticeable difference)

1 tsp. salt. (I use just a pinch)

1 1/2oz. (45g) margarine  (I use butter for better flavour)

About 1/4 pint (4 fluid oz.) milk

(For fruit scones add 2oz (50g) sultanas or currants and 1oz (25g) sugar after rubbing in the fat.  

For cheese scones, add 1 tsp. (5ml.) dry mustard with the flour and 3oz. (75g) finely-grated cheese after rubbing in the fat.)

Sieve the flour into a mixing bowl and rub in the fat (or use kitchen machine) until mixture resembles fine breadcrumbs.  (At this stage, return to mixing bowl if using machine). Incorporate other ingredients for fruit or cheese scones if desired)  Add enough milk to form a soft but not sticky dough, using a round-bladed knife (I use my hands) to mix.  Turn on to a lightly floured surface and knead very gently just until the dough is smooth (just a few seconds should do) Roll out using a light pressure on the rolling pin until dough is 1/2in (5cm.) thick.  Cut into 2in (5cm) rounds with a pastry cutter.  Place on a lightly floured (not oiled) baking sheet, sprinkle with a little extra flour and bake in a hot oven (200C. 425F. Gas Mark 7) for about 10 mins. until risen and golden. Serve warm with butter and jam or clotted cream and jam (the British way!) Enjoy!

 I usually make the fruit scones but use a little less sugar as we don't like things too sweet.  These scones do not keep well so, if not eating on the day they're baked, freeze them and then heat them up in the microwave, but watch them as they only take a few seconds to warm up even though they are frozen.