SCONES

April 30, 2012 Alison Lambert

Makes 123 cups standard plain flour or use self-raising flour and only 1 additional teaspoon baking powder 6 teaspoons Edmonds baking powder 75g butter, cold 1 - 1½ cups milk, approximately (the older the milk the better)

VARIATIONS

· Add 1 cup sultanas, dates or dried fruit· Grated lemon or orange rind

. The dough can be rolled into a large rectangle, brushed with butter and generously coated with cinnamon and sugar then rolled tightly into a Swiss roll shape and cut into rounds and baked.

· To make cheese scones - I omit the butter and add 1 ½ cup grated cheese and a pinch of cayenne pepper. Freshly chopped herbs, rocket or spring onions are a great addition.

Method

preheat oven to 220C

In a large bowl add the flour and baking powder (it can be sieved). Either cut the butter into small pieces or grate it into the flour mixture. Using your finger-tips rub the butter through the flour, aerating as you go ( you do not want to soften the butter) until it resembles fine breadcrumbs.

Using a bread and butter knife pour in 2/3 quantity of milk and cut through the mix with your knife. Add more milk if needed - you are looking for a tacky dough but not too wet! Turn out the dough onto a lightly floured work surface and bring the dough together gently. It is important that you do not handle the dough too much or it will become tough. Knead it a couple of times to form a smooth dough and pat out with your hands to form a rectangle 2cm deep and approx. 18 cm long. Cut into 12 even sized pieces. Place well apart on a baking tray, turn oven down to 200C and bake for 15 – 20 minutes or until the scones are lightly golden and well risen.

Cool on cooling rack wrapped lightly in a clean cloth