Sweet Scones Recipe
Sweet Scones recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
| 225 g/8 oz self raising flour or plain flour sifted | ||
| 2 teaspoons baking powder or with 1/2 level teaspoon bicarbonate of soda and 1 level teaspoon cream of tartar | ||
| Salt | 1 Pinch | |
| 25 to 50 g/1 to 2 oz butter or margarine or low fat spread | ||
| 25 to 50 g/1 to 2 oz caster sugar | ||
| Approximately 150 ml/1/4 pint milk to mix | ||
Directions
Preheat the oven to 220°C/425°F, Gas Mark 7.
There is no need to grease the baking sheet or tray for plain scones like these.
A little flour sifted on to the baking sheet or tray prevents the bottom of the scones becoming too brown.
Sift together the flour, raising agent and salt.
Rub in the fat, add the sugar and gradually mix in enough milk to make a soft rolling consistency.
That is one of the secrets of a good scone; the mixture must be soft.
Also, the oven must be thoroughly preheated.
Mix the dough well, turn out on to a lightly floured surface and roll out until 2 cm/3/4 inch thick.
Cut into 10 to 12 rounds for average sized scones or to 18 for very small ones.
Put on to the baking tray or sheet and cook for 10 minutes, or until firm when pressed on the side.
Lift on to a wire cooling tray.
Eat when fresh or reheat for a few minutes in the oven or a few seconds in the microwave cooker using 50 per cent POWER.
There is no need to grease the baking sheet or tray for plain scones like these.
A little flour sifted on to the baking sheet or tray prevents the bottom of the scones becoming too brown.
Sift together the flour, raising agent and salt.
Rub in the fat, add the sugar and gradually mix in enough milk to make a soft rolling consistency.
That is one of the secrets of a good scone; the mixture must be soft.
Also, the oven must be thoroughly preheated.
Mix the dough well, turn out on to a lightly floured surface and roll out until 2 cm/3/4 inch thick.
Cut into 10 to 12 rounds for average sized scones or to 18 for very small ones.
Put on to the baking tray or sheet and cook for 10 minutes, or until firm when pressed on the side.
Lift on to a wire cooling tray.
Eat when fresh or reheat for a few minutes in the oven or a few seconds in the microwave cooker using 50 per cent POWER.
Chef
