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Wednesday, 3 August 2011

Scones for Paula

My granny was a proficient baker who thankfully passed on more than just her recipes, she also imparted some of her baking wisdom learned with trays of experience. Here's how she and now I make scones*, she'd be so glad her tips were being shared. Paula, I hope these are a baking success, if not I'll happily make you an emergency batch!

Makes 8-10

225g self raising flour
pinch salt
pinch baking powder (for added rising power)
50g margarine
25g caster sugar
75g sultanas (dried apricots, dates, cranberries also work well and, you can pre soak the fruit in apple juice so it's extra moist)
1 medium egg, beaten with sufficient milk to make 150ml

Pre heat oven to 220 degrees C and grease a baking tray.

Mix flour, salt, baking powder and rub in margarine, then stir in sugar and fruit.

Add the egg and milk, little by little, and combine until the mixture is a light, doughy texture. If it's too sticky, add more flour; if it's too dry add more milk/egg. Keep a little egg wash back to brush the tops.

Sprinkle flour on to your worktop and gently knead the dough. It should be soft not overworked. Roll out to about a 3cm thickness (for good deep scones) and cut into rounds.

Re roll and cut the trimmings.

Brush the tops with egg wash and bake for about ten minutes.

Serve warm, best shared with friends. If you manage not to eat them all, any remaining can be frozen.

And, if you want to get technical about it, Felicity Cloake has done a great experiment with different recipes/rising agents here, so you don't have to.


*Recipe adapted from Bero Flour Home Recipes 40th edition.

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