| Scones |
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Ingredients:
1 rounded teaspoon (1-2 x 5 ml spoon) baking powder |
| Method: | |
| It’s good to have all the ingredients and equipment warm before you start. (put them in the oven briefly) The exact proportion of liquid is hard to give – flour is notorious for absorbing a different amount of flour each time. | |
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1 |
Put the oven on to Gas mark 7 / 425F / 220C. Warm the ingredients slightly, the flour particularly lightly. Mix all dry ingredients and add the milk. Mix together to get a light soft dough. Add more milk or flour if it’s too dry or too sloppy, until you have a nice consistency. |
| 2 | Tip the mixture onto a floured surface, and knock into an oblong shape. Don’t pat it on top, or the air will be knocked out. Cut the scone mixture into squares, using sharpest knife available. |
| 3 | Sprinkle with flour, and place on a preheated baking tray. Handle the scones as little as possible to avoid removing the air. |
| 4 | Bake in the oven for 15 – 20 minutes. |
| 5 | You can finish the scones in two ways – either cover with a cloth until cooler to keep them soft, or leave uncovered for a hint of a crust. Both are equally nice! Rip the scones open rather than cutting, and serve with butter and jam. |