Sunday 13 February 2011

Rich scones

500g strong plain flour
Pinch of salt
30g baking powder
75g white sugar (granulated or caster is fine)
2 eggs
I-3 tablespoons milk
200g dried fruit (optional)

Preheat the oven to 230C.
Sieve the flour, salt and baking powder into a big mixing bowl. Add the dried fruit, if used. Add the eggs and stir in. Add enough milk (it depends on the humidity, temperature and how big your eggs are just how much) to make a very soft dough.
Press or roll the dough out to 3cm thick (yes, that thick) and cut out scones with a 6-8cm cutter, being careful to press straight down and not twist. Place on a floured baking sheet (or use baking parchment). Refrigerate for 10 minutes.
Remove the scones from the fridge, turn them over, and brush with eggwash. Bake for 15-20 minutes until light brown.
Serve with clotted cream , and jam of your choice, while still just warm.

For the fruit version, you can use sultanas, raisins, chopped apricots, chopped glace cherries, or grated eating apple and a pinch of cinnamon.

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