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Scones with Jam and Cream |
Tips: Scones, often known as biscuits in the
US, are thought to originate from
Scotland where they are still a popular
part of afternoon tea served with jams,
jellies and thick cream.
To make cheese scones, add 1 cup of
grated Cheddar cheese to the dough
and knead it in well before rolling out on
a lightly floured surface and cutting
rounds.
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Yield:about 8
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INGREDIENTS: |
| 1/4 cup |
butter, chilled and diced |
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| 1 tbsp |
lemon juice |
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| 1 2/3 cups |
milk, plus extra to glaze |
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fruit jam, to serve |
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clotted cream or whipped double (heavy) cream, to serve |
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| 2 cups |
self-raising (self- rising) flour, or 4 cups plain (all-purpose) flour and 2 tsp baking powder |
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| 1 tsp |
salt |
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DIRECTIONS:
- Preheat the oven to 450`F. Sift the flour, baking powder, if using, and salt into a clean, dry mixing bowl. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles fine, evenly textured breadcrumbs.
- Whisk the lemon juice into the milk and leave for about 1 minute to thicken slightly, then pour into the flour mixture and mic to form a soft but pliable dough.
- The wetter the mixture, the lighter the resulting scone will be, but if they are too wet they will spread during baking and lose their shape.
- Knead the dough lightly to form a ball, then roll it out on a floured surface to a thickness of at least 1in. Using a 2in pastry (cookie) cutter, and dipping it into flour each time, stamp out 12 scones. Place on a floured baking sheet.
- Re-roll any trimmings and cut out more scones if you can.
- Brush the tops of the scones lightly with a little milk, then bake in the preheated oven for about 20 minutes, or until they have risen and are golden brown.
- Remove from the oven and wrap in a clean dish towel to keep them warm and soft until ready to serve. Eat them with fruit jam and cream.
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