Thursday, 16 February 2012
Afternoon tea 1. Scones.
4 oz plain flour
1/2 teasp baking powder (or a quarter each of bicarbonate of soda and cream of tartar)
1 oz butter
1 oz caster sugar (or equivalent in sweetener)
1/8 pint milk (That's 2 1/2 fl oz)
A bit extra milk to glaze.
Sift the flour and baking powder into a bowl. Ad the butter and cut it up into small pieces. Rub the fat into the flour.
That means: If you're right handed, hold the bowl with your left hand and then use your right hand to make 'pecking' movements at the butter pieces until they break up and form a sort of breadcrumb-like mixture in the bowl. You'll sometimes see people using both hands to rub in. But if their phone rings they get it covered in flour and butter when they answer it. You won't - because your left hand will be remarkably clean!
When the mixture looks like breadcrumbs add the 1/8 pint of milk and stir it in until the mixture forms a soft lump. Don't over work it. As soon as it sticks together, turn it out of the bowl onto a LIGHTLY floured surface and form it into a sausage shape about 2" in diameter. Cut it into four rounds and place them, flt side down, onto a greased baking tray. Squidge them down very slightly with your fingers and then brush a little extra milk over the top of each one.
Cook them for 10 minutes at 200C or until they're nicely browned.
Serve with butter or whipped cream, and jam.
Whether you put the jam or the cream on first is a matter of personal taste.