Scone Recipe

gomimushi — Thu, 10 Feb 2011 15:22:59 GMT

I figured since I typed it up for nittle_grasper I may as well post it here too.

I'm sure there are a lot of different recipes, but this is the one I tend to use the most.

3 oz sugar (roughly 85g)
1 lb self raising flour (roughly 450g)
1 tsp salt
5 oz butter (roughly 140g)
1/2 pt milk (1 cup)
+ a handful of raisins
1 egg, beaten (for brushing - optional, my brother is allergic to eggs so we use milk instead)

cooking time 8-10 minutes
temp: 220°C / 428°F

To serve (optional):
strawberry jam
(cream or clotted cream 1/2 pt - rich whip topping)

Method:

Note -- Preheat oven to 220°C / 428°F

1) Rub the butter into the flour with your fingertips - it should look kind of flaky by the end. You don't want it to melt too much.
2) Add sugar, salt and raisins.
3) Add milk and stir gently until it becomes a soft ball of dough.
4) Try not to knead it too much, but pat it together and flatten it to about an inch thick.
5) Use a biggish cookie cutter and cut out the scones. Pat the leftovers all back into another dough ball an inch thick and do it until there's no more dough left. If there isn't enough for a proper scone at the end, make a little round one and stick it there anyway. It might get a bit burned but no one cares.
6) Put all the scones on a baking tray and brush the tops with the beaten egg or milk.
7) Stick them in the oven for 8-10 minutes, take out and serve with butter and jam. The recipe says you could serve it with cream as well but I haven't actually done that because I feel like enough of a lardass already.

One of these scones is not like the others
.. Rubbish
picture courtesy of nittle_grasper

bluh yeah. :)

Joys of Melancholy

Scone Recipe