This morning, in honour of my good friend Annette's visit, I made some scones. The last time I made scones, I used the recipe from Darina Allen's 'Forgotten Skills of Cooking'. While Darina can do no wrong in my eyes & they were very nice, they weren't as light as I would've liked.
This time, I tried the recipe from the 'Avoca Cafè Cookbook'. And I was fairly chuffed with the result... as was Annette I'm glad to say!
These aren't for those who are watching the cholesterol or who on a diet... but my god, they are very good for the soul :)
Ingredients:
A pinch of Baking Powder
A pinch of Salt
50g/2oz Caster Sugar
50g/2oz of Raisins (optional)
110g/4oz Unsalted Butter, diced
1 egg, lightly beaten
50ml/2fl oz Double Cream
200ml/7fl oz milk
1 egg beaten with 1 tablespoon water, to glaze
To Serve:
Whipped Cream
Your favourite Jam
Butter
A piping hot cup of Coffee or Tea...
Method:
Preheat the oven to 180C/350F/Gas mark 4.
Sift the flour, baking powder & salt into a bowl and stir in the sugar. If using raisins, add in at this stage. Using your fingertips, lightly work in the butter until the mixture resembles breadcrumbs. Add the egg, cream and some of the milk to moisten.
Instead of double cream, I used single cream & I did not need all of the milk - just 150mls approx.
Mix well, until the mixture has a soft, doughy texture. It should not be sticky or too moist.
Gather the dough into a ball, and turn it out onto a floured surface.
Roll it lightly with a rolling pin to 2.5cm or I inch thick. Cut out with a round cutter or cup,place on a greased baking tray & brush the tops with the egg glaze.
Bake for 15-20 minutes or until golden brown.
Cool on a wire tray. Serve while still warm, with butter, jam & cream & a cup of something hot!
No comments:
Post a Comment