Scones From The Isle Of Skye |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
A lovely scone recipe that is worth trying. Ingredients:
2 cups flour |
pinch salt |
1 tbsp. baking powder |
1-4 tbsp. sugar |
2 oz. (1/2 stick) butter |
1 egg |
milk or cream |
1 cup raisins, currants or i have also used dried apricots chopped and cranberries |
(more sugar for glaze -- about 1 more tbsp.) |
note: try to have everything but the butter at room temperature before proceeding. the butter must be cold. |
Directions:
1. Preheat oven to 500 degrees F.
2. Sift flour with baking powder, salt, and sugar.
3. Cut butter in with pastry blender or 2 knives until the mixture looks like fine breadcrumbs.
4. Break egg into small measuring cup and beat lightly.
5. Add milk or cream to 5 fl. oz. level mark (this was originally a British recipe so British measurements).
6. Whisk together.
7. Make a well in the center of the flour mixture and pour liquid in. (Save a teaspoon or two for brushing the scones with.)
8. Add raisins, currants or apricots.
9. Using a knife, cut and fold the mixture until a spongy, non-sticky ball of dough is formed.
10. Handle dough as little as possible (excessive handling will toughen it).
11. If the dough is still sticky when you are finished, add more flour.
12. If it is too dry, add a bit more milk.
13. Turn the dough onto a floured board or counter and knead for 30
14. seconds.
15. Turn over and roll very gently to 1/2 to 1 inch thickness.
16. Form into 2 inch rounds (biscuit cutters work nicely) or into
17. traditional wedges (make a circular cake shape, then slice into wedges).
18. Place on a buttered or non-stick baking sheet and brush tops with
19. the remainder of the egg/milk mixture.
20. Sprinkle sugar over the tops.
21. (Glaze before cutting wedges)
22. Place into oven.
23. Original recipe suggests to turn oven down to 425 degrees
24. immediately . I prefer to wait 3 to 5 minutes, then turn it down.
25. Total baking time will be 10-12 minutes.
26. Don't neglect them, they will burn. They should be puffy and light brown when done.
27. Spread with butter and serve with preserves and clotted cream if you have it. If not, whipped cream(NOT from a can) is just fine.
28. Mmmmmmmmmmmmm...
29. From: The Farmhouse Kitchen, Mary Norwak
|
|