Last modified on 5 July 2014, at 14:36

Cookbook:Basic Scones

Cookbook | Ingredients | Recipes

IngredientsEdit

Servings
6
Yield
about 6 scones

ProcedureEdit

  1. Preheat the oven to 450° F (225° C).
  2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
  3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
  4. Roll out the dough to about 1/2 inch (12 mm) thickness. Cut 16 rounds with 2 inch fluted cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk.
  5. Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.
  6. Cool on a wire rack.

Serve tea scones with butter, whipped cream, and jam.

VariationsEdit

  • Raisin scones - add 1-2 Tbs raisins with the sugar.
  • Lemon and raisin scones - add 1 tsp finely grated lemon peel and 1-2 Tbs raisins with the sugar.
  • Orange and cherry scones - add 1 tsp finely grated orange peel and 1-2 Tbs finely chopped candied cherries, washed and dried, with the sugar.
  • Date and walnut scones - add 1 Tbs finely chopped dates and 1 Tbs finely chopped shelled walnuts with the sugar.
  • Cinnamon scones - sift 1 tsp cinnamon with the flour.
  • Ginger scones - sift 1/2 tsp ground ginger with flour.
  • Honey scones - use 1 Tbs honey and 7 Tbs milk instead of 1 cup milk.
  • chocolate chip - 2 tbs chocolate chips