| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Veg04 |
12 |
servings |
INGREDIENTS
| 8 |
oz |
Self-rising flour; sifted |
| 1 1/2 |
oz |
Butter; at room temperature |
| 5 |
oz |
Milk; skim |
| 1 1/2 |
tb |
Sugar |
| 1 |
|
Pinches salt |
INSTRUCTIONS
Preheat oven to 425 deg. F.
Sift the flour into a bowl and rub the butter into it rapidly, using your
fingertips (do not over handle). Next stir in the sugar and salt, then take
a knife and use it to mix in the milk little by little. Now flour your
hands a little and knead the mixture to a soft dough -- adding a drop more
milk if it feels at all dry. (Tip: Try not to over handle it or make it too
wet).
Turn dough out onto a floured pastry board and roll it out to a thickness
of not less than 3/4 inch using a lightly floured rolling pin (you can just
pat it if you wish). Take a 1-1/2 or 2" biscuit cutter and cut out scones
~- tap straight down to cut, do not twist. Reshape the trimmings and cut
again until all the dough is used.
Place the scones on a greased baking sheet, dust each one with a little
extra flour and bake near the top of the oven for 12-15 minutes, should be
a golden brown. Cool on a wire rack and eat them slightly warm. Always eat
as fresh as possible as they go stale quickly.
Suggested toppings: butter and strawberry jam (or variations thereof).
Raisins can also be added before cooking, this would increase the
carbohydrate content.
NOTES : Nutrition Information: 2.3g Protein; 16.2g Carbohydrate; 0.6g
Fiber; 3.1g Fat; 102.5 Calories.
Recipe by: Delia Smith's Cookbook
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