Oven Scones Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Self-rising flour,
1 tbsp: Baking powder,
pn Salt,
2 tbsp: Cold butter, cut in small pieces
1 cup: To 1 1/3 c milk,
Milk to bush on scones,
Butter,
Directions:
The basic scone. "To die for".
Preheat oven to 450F (230C). Very lighty grease a large baking
sheet; set aside. Sift flour, baking poder and salt into a large
bowl. With your fingers, rub in butter until mixture is crumbly. Make
a well in center of mixture; add milk and mix with a fork to make a
dough that BARELY holds together (you may need to press dough
together with your hands). Turn out onto a floured surface and knead
lightly just until smooth. Roll out with a floured rolling pin or pat
dough with your hands to make a round about 3/4-inch thick. Cut in
rounds with a 2-inch fluted or plain cookie cutter. Arrange 1 to 1
1/2-inches apart on baking sheet; brush tops lightly with milk. Bake
8 to 10 minutes or until well risen and golden. Transfer to a wire
rack and cool 5 minutes. Split and serve warm with clotted cream (if
you can get it!) or sweet butter or whipped cream, plus strawberry
preserves. Makes about 12 scones. VARIATIONS: Rich Oven Scones: Add 1
tablespoon sugar to the dry ingredients. In place of the 2/3 cup
milk, use a mixture of 1 lightly beaten egg and 5 tablespoons milk.
Source from luhu.jp
Preheat oven to 450F (230C). Very lighty grease a large baking
sheet; set aside. Sift flour, baking poder and salt into a large
bowl. With your fingers, rub in butter until mixture is crumbly. Make
a well in center of mixture; add milk and mix with a fork to make a
dough that BARELY holds together (you may need to press dough
together with your hands). Turn out onto a floured surface and knead
lightly just until smooth. Roll out with a floured rolling pin or pat
dough with your hands to make a round about 3/4-inch thick. Cut in
rounds with a 2-inch fluted or plain cookie cutter. Arrange 1 to 1
1/2-inches apart on baking sheet; brush tops lightly with milk. Bake
8 to 10 minutes or until well risen and golden. Transfer to a wire
rack and cool 5 minutes. Split and serve warm with clotted cream (if
you can get it!) or sweet butter or whipped cream, plus strawberry
preserves. Makes about 12 scones. VARIATIONS: Rich Oven Scones: Add 1
tablespoon sugar to the dry ingredients. In place of the 2/3 cup
milk, use a mixture of 1 lightly beaten egg and 5 tablespoons milk.
Source from luhu.jp