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Old 05-10-2009, 02:25 PM   #53
ShortNCuddlyAm
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Join Date: Sep 2008
Location: Mitcham, Surrey, UK
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Traditional scones

These are not the nice neat and tidy looking scones you can buy in supermarkets and some cafes. They are a bit sprawly and pitted, but they are light and tasty.

Makes 10-12 scones, depending how good you are at cutting the things out!

Ingredients
Plain scones
  • 500g plain flour
  • 8 tsp baking pwder
  • (you can substitute 500g of self raising flour for the above - my mother in law reckons it tastes better if you do)
  • 1 tsp salt
  • 75g fat (ideally a mix of about 1/2 something like TREX and 1/2 something like butter. It works well using a spread like benecol, too)
  • 300ml milk (I use skimmed)
  • Extra flour for rolling
Lightly greased baking tray(s)

For sweet plain scones add:
  • 75g granulated sugar
  • Small drop of vanilla (or use vanilla sugar or vanilla salt in place of the salt or sugar)

For fruit scones add:
  • 75g raisins (or sultanas)
  • 25g sugar

For cheese scones add:
  • 75g extra mature cheddar
  • 1 tsp English mustard powder
  • (I usually put more cheese and mustard in - but don't put too much cheese in as the scones will get too soggy)
If you want to glaze the tops, one beaten egg (I don't do this)

Method
  • Preheat oven to 220c
  • Put dry ingredients in a bowl (this includes cheese, raisins etc)
  • Add the fat and rub in until it's like wet sand
  • Add all the milk in one go and mix together quickly
  • Turn the mix out onto a floured surface and roll until it's just deeper than 1" thick
  • Using a cutter that's about 2 1/2" diameter, cut out as many circles as you can.
  • Ball up the remainder, roll out, continue cutting
  • carry on until you have used all the dough
  • Put in oven to bake for about 10 minutes - check after 8 to see if they're golden.
  • Eat on day of baking.
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