| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Breads, Scones |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Self-raising flour |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 2 |
oz |
Butter |
| 1 |
c |
Milk |
INSTRUCTIONS
Set the oven at very hot (450) & arrange a shelf in the top third of
the oven. Sift the flour & salt into a bowl, then stit in the sugar
& rub in the butter. Make a well in the centre & add the milk in a
steady stream, stirring in the flour to make a soft dough. Knead
lightly on a floured surface, then pat into a rectangle about 3/4"
thick. Cut into square or rounds with a 1+1/2" floured cutter.
Arrange on a lightly greased scone tray & brush tops with a little
milk to glaze. Bake for 12 to 15 minutes , until well risen & golden
brown. Makes 12. Note: if you like scones with a crisp top, serve
straight from the oven For softer scones, wrap in a clean tea-towel
for 5 minutes before serving. serve with cream (whipped or clotted) &
strawberry jam.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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