Welsh Batch Scone Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Self-rising flour,
1/4 tsp: Ground cinnamon,
1/4 tsp: Ground ginger,
1/4 tsp: Ground cloves,
1/4 tsp: Ground mace,
1/4 tsp: Ground coriander,
1/2 cup: Solid vegetable shortening, cut in chunks
3/4 cup: Superfine sugar,
1/4 cup: Raisins, plumped
1/3 cup: Pitted dates, quartered
1/4 cup: Milk, about
1: Egg yolk, beaten
1 tbsp: Packed light brown sugar,
Butter,
Directions:
Rich and spicy, the scone is baked in one piece.
Preheat oven to 400F (205C). Grease a large baking sheet; set aside.
Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large
bowl. With your fingers, rub in shortening until mixture is crumbly.
Add sugar, raisins, and dates; mix well. Turn out onto baking sheet
and pat with your hands to make an 8-inch round about 3/4-inch thick.
With a sharp knife, score top in 8 wedges. Brush with egg yolk and
sprinkle with brown sugar. Bake about 20 minutes or until golden
brown. Transfer to wire rack and cool about 5 minutes. Serve warm
with butter.
Source from luhu.jp
Preheat oven to 400F (205C). Grease a large baking sheet; set aside.
Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large
bowl. With your fingers, rub in shortening until mixture is crumbly.
Add sugar, raisins, and dates; mix well. Turn out onto baking sheet
and pat with your hands to make an 8-inch round about 3/4-inch thick.
With a sharp knife, score top in 8 wedges. Brush with egg yolk and
sprinkle with brown sugar. Bake about 20 minutes or until golden
brown. Transfer to wire rack and cool about 5 minutes. Serve warm
with butter.
Source from luhu.jp