COLLEEN’S SCONES
INGREDIENTS:
2cups cake flour
1Tbsp baking powder
2ml(1/4tsp) salt
80g butter or margarine
200ml(3/4cup)milk or half milk and half water
1 beaten egg and 15ml milk for glazing
METHOD:
Sift the flour,baking powder and salt togegher. Rub in the butter with your fingertips until it resembles into fine breadcrumbs. Add milk gradually to dry ingredients and mix lighty to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2cm . Cut out rounds with a cookie cutter about 7cm in diameter. Place on a greased tray with a little space for spreading and brush with egg and milk. Bake in a preheated oven at 200degrees for about 20 minutes. Turn out onto a wire rack to cool. Serve with jam,cheese & cream etc .
makes 10 scones .
VARIATIONS:
Cheese scones:Use basic scone recipe,adding 250ml grated strong cheese.
Pineapple fingers:45ml castor sugar to dry ingredients. Substitute 200ml milk with 125ml milk and 1 beaten egg. Reduce milk to 100ml and substitute butter with 80ml cooking oil. Add 125 g finely chopped glace pineapple. Roll out dough to a rectangular shape of about 18 x 28 cm. Cut 1 cm incisions in dough,marking 20 rectangular fingers. Brush with egg and milk. Bake in preheated at 200degrees for about 10 minutes.
Source and Photo: COLLEEN HEUGH’S
