Recipe: perfect tea party scones
Posted by Kerry
April 21, 2009
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I’m sure you’ve noticed that it’s been a little quiet around here. My excuse is… Well, I don’t have one, to be honest. I just got out of the habit is all. I suppose the positive side to this is that I’ve got lots to catch up on, right?
To start the ball rolling, here’s a recipe that I make at least once a week at the moment. Perfect for tea parties, picnics, smuggling into the cinema… The list is endless.
Makes 8 sizeable beauties, or about a million smaller ones
16oz self-raising flour
4oz butter
250ml milk
Either:
4oz sugar (for plain scones)
2oz sugar and 2oz fruit (for fruit scones)
4oz grated sharp cheese (for cheese scones)
Heat your oven to 200 degrees centigrade/gas mark 6.
Mix together the butter (and sugar, if you’re using it) and flour. Add the milk a little at a time, and stop when it reaches a workable dough. Add the fruit or three quarters of the cheese, depending on which flavour you’re going for. Mix throroughly.
Roll out the dough to about an inch thick and cut into rounds. Arrange on a floured baking tray, and brush the tops with a little milk. Add the rest of the cheese, or a little granulated sugar to finish.
Pop in the oven for about 15 minutes, or until they are just a little beyond golden brown on the top. Leave to cool on a wire rack, and serve with enormous quantities of butter.
Photo: Mad Tea Party, Disneyland Park, by Mastery of Maps
9 comments Categories: recipes
April 21st, 2009 at 6:17 pm
Ooooh, I haven’t tried making scones yet… but this looks easy enough to attempt – thank you! Will let you know how I get on!
April 21st, 2009 at 10:40 pm
I’ve not made scone for years, but previously I’ve only been able to make cheese scones because anything else falls apart. Maybe I’ll try plain or fruit scones again and hope that my culinary skills have improved!
April 22nd, 2009 at 11:56 am
Seriously, this recipe is super-reliable. I defy you to make it inedible!
April 23rd, 2009 at 9:36 am
It’s all about using a little bit of off milk. It sounds disgusting, but the bacteria in the milk help the bicard rise so you get lighter and fluffier scones. Try it, my mum swears by it.
April 23rd, 2009 at 3:32 pm
Yeah, I’ve heard that, Peter. I guess we’re talking slightly better than best rather than green and lumpy…
April 24th, 2009 at 10:27 am
Yup Kirsty, kinda veering towards yoghurt…
April 24th, 2009 at 5:03 pm
I’ve been wanting to try making scones forever! Thanks for posting!
April 26th, 2009 at 10:40 am
Is the sugar in the recipe granulated or caster?
May 18th, 2009 at 8:30 pm
Yummy! Thanks, Kerry!
http://www.flickr.com/photos/fearfulpenguin/3543821234/