Bees Knees Cream Tea
Description
This is a recipe for the best fruit scones you've ever tasted.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Preparation Time
Cooking Time
Budget
Seasonality
Course
Makes
depending on size 12 -16
- 450g Plain Flour
- 1 teaspoon Salt
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons of cream of tartar
- 50 grams plain or salted butter (I use salted)
- 50grams Caster Sugar
- 1 med egg
- 300ml of sour milk or plain yoghurt if you cant get sour milk. (or do it the old fashioned way and put 1/2 teaspoon of lemon juice in milk.
- slack hancfull of sultanas
- pastry cutter ( I use 3 inch for large scones and 2 for small scones)
- 220C, 425oF, Mark 7
Method/steps
- 1) Sift the Flour, Salt, bicarb, cream of soda, twice.
- 1a) turn oven on to 220C, 425F or gas mark 7
- 2) Add the sugar and stir into the flower.
- 3) cut the butter into cubes and rub into the flour.
- 4) Add the sultanas
- 5) Whisk the Egg
- 6) Make a well in the flour and add the sugar and mix in
- 7) Add the milk a bit at a time. (You may not use all the milk as it really depends on the flour. Every flour has different absorbancy and I find that sometimes depending on where I bought the flour or the different make, the 1/2 pint milk is too much. As long as I can get it we use organic plain flour. but if I cant I get any old flour and just add the milk a bit at the time. You should be left with a slightly sticky dough.
- 8)Turn the dough onto a well floured bread board or work surface and knead for about 2 minutes until the dough becomes less sticky.
- 9) with the heel of your hand flatten out the dough until an even thickness of around 1 and a half to 2 inches is reached.
- 10) Place on a floured baking tray, not touching each other and back for 8 to 10 minutes until just coloured on top.
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