From: slane@freenet.vancouver.bc.ca (Samantha Lane)
Reply-To: slane@freenet.vancouver.bc.ca (Samantha Lane)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Old Fashioned (English) Scones
Date: 12 Apr 1995 06:16:38 -0600
Organization: Vancouver Regional FreeNet
Message-ID: <3m3me4$ouu@freenet.vancouver.bc.ca>

This Recipe is from the complete cooking course by
Margaret Fulton.

3 cups self-raising flour
1 tsp salt
2 tsp sugar
60g (2 oz) butter
1 cup milk

Set the oven at very hot (230C/450F) and arrange a shelf in the
top third of the oven.
 Sift the flour and salt into a bowl, then stit in the sugar and
rub in the butter. Make a well in the centre and add the milk
in a steady stream, stirring in the flour to make a soft dough.
Knead lightly on a floured surface, then pat into a rectangle
about 2 cm (3/4") thick. Cut into square or rounds with a 4 cm
(1+1/2") floured cutter. Arrange on a lightly greased scone tray and 
brush tops with a little milk to glaze. Bake for 12 to 15 minutes
, until well risen and golden brown. Makes 12.

Note: if you like scones with a crisp top, serve straight from the oven
For softer scones, wrap in a clean tea-towel for 5 minutes
before serving.

serve with cream (whipped or clotted) and strawberry jam.

~~~
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