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| Scones |
| ingredients: |
8oz/250g
or two cups of self raising flower
(Or "all-purpose" flour
with 3 teaspoons baking powder
in North America)
1 oz/25g (¼ stick) of butter
or margarine.
¼ pint
(140ml or half to ¾ cup)
sour cream
One beaten egg
Pinch of salt |
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| method: |
The recipe below is for what are known as rich white scones. These can form
the basis of many varieties
including sultana scones, treacle
scones and jam scones.
Preheat the oven to 400F/200C/Gas
Mark 6.
Sift the dry ingredients together
and then rub in the butter.
Pour in the sour cream and then
the beaten egg in the centre
of the mixture and mix to obtain
a soft elastic dough. Turn out
onto a floured surface and roll
out to about ½ inch (1.2cm)
thick. Prick over with a fork
and cut into small rounds with
a cutter about 1½ inches
(3.8cm) in diameter. Bake in
the preheated oven for 10-15
minutes.
Scones are delicious if served
warm. Cut in two and spread
with butter and/or jam (preserves)
to add even more flavour and
moisture.
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| Scones
(from the Gaelic word "sgoon"
and rhymed with "gone" not
"bones") are a favourite in
Scotland (and elsewhere). |
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