Saturday, January 20, 2007

Scone Recipes

Fruit scones
8oz self rasing flour,
50g butter
50g caster sugar
50g dried fruit
milk to bind
Rub fat into flour, add sugar, add milk and mix to form dough. roll out to about 1.5cm thick. Cut into rounds, place on abking tray. Bake at 220oC/gas 7 for 12-15 mins.

cheese scones
8oz/225g self raising flour.
2oz/50g butter
good pinch of dry mustard powder
pinch salt
2oz/50g strong cheddar, grated
1 egg, beaten with heavy dash of milk
blend butter into flour, stir in mustard powder and salt. Stir in cheese. Blend with the egg and milk to form a stiff dough. Roll on a floured surface until about 1.5cm think, cut into rounds using a cookie cutter. Place on a baking tray. Brush with milk or egg to glaze.
Bake at 220oC/gas7 for 12-15 mins until risen and golden.

Fruit Socnes
225g/8oz self-raising flour
40g/1½oz caster sugar
75g/3oz butter at room temperature
50g/2oz mixed dried fruit
1 egg, beaten
3-4 tbsp buttermilk, to mix
a little extra flour for dusting tops
pinch of salt
You will also need a lighlty greased baking sheet and a 5cm/2in cutter.


Preheat the oven to 220C/425F/Gas 7.
Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly.
Sprinkle in the dried fruit, pour in the beaten egg, and add 3 tbsp of the buttermilk.
Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.
Next, form the dough into a ball and turn it out on to a lightly floured working surface.
Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap.
Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone.
Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter.
NOTE: Scones do not keep well so are best eaten on the day they're made. Any left over, however, will freeze perfectly well.

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