| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Scottish, Scones |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
SR flour |
| 2 |
oz |
Butter |
| 1 |
ts |
Caster sugar |
| 1/4 |
pt |
Buttermilk, full cream milk |
|
|
Or soured milk |
|
pn |
Salt |
INSTRUCTIONS
Set oven to 450F or Mark 8. Grease and tlour a baking sheet. Sift the dry
ingredients into a bowl and rub in the butter. Add suf icient Of the milk
to make a moist and spongy dough. Turn out on to a floured surface and
knead gently. Roll out to 1/2 inch thickness and cut into rounds with a 2
1/2 inch pastry cutter. Place on the baking sheet. Brush the tops with
milk and bake for 8-10 minutes until risen and light golden in colour. Cool
on a wire rack. Serve split in half with butter and jam.
For rich scones add 1 beaten egg to the dry ingredients before adding
sufficient milk. Brush the tops of the scone with beaten egg rather than
with milk.
From the booklet Scottish Teatime Recipes
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