330 gr self raising flour (or 330 gr of ordinary flour and then 4 tea spoons of baking powder instead of one and a little more salt but self raising flour tastes better to me than large amounts of baking powder)
1 tspn baking powder
100gr soft butter
pinch of salt
1/4 tspn cinnamon
a little nutmeg
2 eggs beaten
4 table spns milk
75 gr currants
75 gr golden brown sugar
one orange - or lemon zest (optional)
heat the oven to 200 C
mix flour with baking powder in large bowl. Add the cut up butter and mix with the tip of your fingers for a while, until getting a kind of sand texture.
add in the sugar, the spices, the currants, the beaten eggs and then the milk. mix it all, first with a knife, then, make an even ball, if it's too liquid, add flour, if crumbs remain on the bowl add a touch of milk.
spread out with a rolling pin, lightly, in order to get it down to 3cm thick. Use some kind of cutter you can put your hands on and cut up the scones that you'll place on the cooking tin of your oven on which you placed some cooking paper (can't remember what it's called..)
stick in the oven for around 20 mn on the very top of the oven. might want to check if it's not burning after 12/15 if so, lower heat to 180 or something. depending on your oven, you could also try 220 for 10mn and 190 for another 10, just don't over cook them...
best cut in two, served with either butter or clotted cream and some home made jam.
1 tspn baking powder
100gr soft butter
pinch of salt
1/4 tspn cinnamon
a little nutmeg
2 eggs beaten
4 table spns milk
75 gr currants
75 gr golden brown sugar
one orange - or lemon zest (optional)
heat the oven to 200 C
mix flour with baking powder in large bowl. Add the cut up butter and mix with the tip of your fingers for a while, until getting a kind of sand texture.
add in the sugar, the spices, the currants, the beaten eggs and then the milk. mix it all, first with a knife, then, make an even ball, if it's too liquid, add flour, if crumbs remain on the bowl add a touch of milk.
spread out with a rolling pin, lightly, in order to get it down to 3cm thick. Use some kind of cutter you can put your hands on and cut up the scones that you'll place on the cooking tin of your oven on which you placed some cooking paper (can't remember what it's called..)
stick in the oven for around 20 mn on the very top of the oven. might want to check if it's not burning after 12/15 if so, lower heat to 180 or something. depending on your oven, you could also try 220 for 10mn and 190 for another 10, just don't over cook them...
best cut in two, served with either butter or clotted cream and some home made jam.
1 comment:
Just what I was about to do - so here are mine - very plain as they are for my "English Club" children who say: no raisins, not spices, no whole wheat flour, just plain white scones with butter and jam.
Photos to follow.
Bisous.
Kri
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