tag:blogger.com,1999:blog-2151018193473620618.post5620944038350600567..comments2023-10-14T07:10:07.227-07:00Comments on Confessions of a Tart: Lady Irene the Flavorful of the SconeIrenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2151018193473620618.post-61618831669733783562008-03-07T16:09:00.000-08:002008-03-07T16:09:00.000-08:00I saw your blog in the DWG tea room! I've just be...I saw your blog in the DWG tea room! I've just been on a trip to the Uk, and spent far too much time having tea and scones...yay!<BR/><BR/>These are plain scones like you get in tea shops in the UK (I got it from a friend of mine who works for the national trust)<BR/><BR/>Ingredients<BR/>225g/8oz self-raising flour<BR/>1 tsp baking powder<BR/>pinch salt<BR/>25g/1oz caster sugar<BR/>50g/2oz unsalted butter, slightly softened<BR/>150ml/¼ pint milk<BR/>1 egg, beaten, or plain flour, for brushing or dusting<BR/><BR/><BR/><BR/>Method<BR/>1. Pre-heat the oven to 220C/425F/<BR/><BR/>2. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. (I find grating hard butter in makes this much quicker and it only takes a few seconds to finish it off)<BR/><BR/>3. Add the milk, a little at a time, working to a smooth dough.<BR/> <BR/>4. This is now best left to rest for 5-15 (in the fridge if it's hot) minutes before rolling.<BR/><BR/>5. Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. (though frankly, i roll it out into a square then cut into 9 - I like square scones, plus it reduces handling.)<BR/><BR/>4. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.<BR/><BR/>5. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and serve while still warm.<BR/><BR/>as for additives? sultanas are really the only things I saw in the UK, though at Starbucks they seemed to like adding stuff.<BR/><BR/>perfect with cream and jamAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-20208851091741613002008-02-12T20:12:00.000-08:002008-02-12T20:12:00.000-08:00Excellent! I am going to make it this weekend for...Excellent! I am going to make it this weekend for brunch. Thank you!Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-84281957493182496282008-02-12T18:51:00.000-08:002008-02-12T18:51:00.000-08:00Hi Irene! I saw your thread in the Tea Room at the...Hi Irene! I saw your thread in the Tea Room at the DWG! :)<BR/><BR/>Anyway, it's funny you should be looking for scone recipes, because I tried this one last week and it came out great! It's the Coffeehouse Scones recipe at Joyofbaking.com (http://www.joyofbaking.com/SconesCoffeehouse.html). <BR/><BR/>It is very easy to make, and can be customized, as well. I threw some dried cranberries into mine. Next time I'm going to toss in a bit of orange zest, too.cincan19https://www.blogger.com/profile/08217687227055322139noreply@blogger.com