| Cornish Scones |
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KEY POINTS
| Preparation Time: | 20 mins | Cooking Time: | 15 minutes |
| How Difficult | Easy | Freeze? | No |
| Servings |
6 Scones |
INGREDIENTS
The ingredients below will make six scones.
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Plain flour | 8 ounces | 200 grams |
| Butter |
2 ounces |
50 grams |
| Salt | Pinch | Pinch |
| Castor sugar | 1 teaspoon | 1 teaspoon |
| Baking powder |
1 tablespoon |
1 tablespoon |
| Milk |
1/4 pint |
150 ml |
COOKING EQUIPMENT
1 Flat baking sheet
Notes for the Cook!
Method
Turn your oven on now so that it's pre-heated ready to cook your scones later on!
Heat settings are 425 degrees F (220 degrees C) gas mark 7.
Method
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Sift the flour, baking powder and salt into a bowl. Cut or Rub in the butter until the mixture resembles fine breadcrumbs. Click on the picture to see the final result. |
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Stir in the sugar and enough milk to mix to soft dough. |
| Roll the dough into a ball, cover and allow it to rest for about half an hour. |
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Turn onto a floured surface, knead gently and roll out or pat to about 2.5 cm (1 inch) thickness. |
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Cut into 5 cm (2 inch) rounds using biscuit cutter or sharp knife
and place onto a baking sheet. Gather up any left over pieces of dough and repeat until it is all is used. |
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Brush with a little milk, this will allow the scone to colour during the cooking process. |
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Put in the oven and bake for 10 to 15 minutes or until lightly brown
and springy to the touch, then cool on a wire rack. Serve with butter and dollops of clotted cream and jam when still warm. |
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