Yield: 12 Servings
|2 cups||All purpose flour|
|1 tablespoon||Baking powder|
|5 tablespoons||Sweet butter|
|¼ cup||Vegetable shortening|
From: hz225wu@... (Micaela Pantke) Date: Tue, 27 Jul 93 13:13:42 +0200 From: jcole@osiris (Joan Cole)
Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X) Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder, salt, and other fine ingredients such as powdered mustard (which you would use if you were making cheese scones).
Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended.
Make a well in the center and stir in the milk. Lightly mix with a fork until the ingredients form a soft dough.
Turn out onto a floured board and knead very lightly for about 30 seconds to a loose, smooth dough. Roll out with a rolling pin to approximately ¾ inch thick.
Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or milk.
Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown. Lift onto a wire rack with the spatula to cool.
(If you were to make cheese scones, you would add 1¾ cups very finely grated mature cheddar cheese, and a pinch of dry English mustard) Clotted cream is a spread somewhat similar to butter, but not the same. I don't know if it is possible to get in the U.S..I seem to recall that I may have seen instructions for making it in one of those "Cheaper and Better" type books. I'll look. (Any Brits out there with better Info than me?) REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .