Sunday, 25 July 2010
I'm not entirely certain why I found myself with such a craving for scones over the past few days. It may have something to do with the fact that ever since I came back to Chicago I've been on a massive baking rampage, or perhaps that I've been away from the UK for over two weeks and I was beginning to doubt my own english...ness. In any case, I made them and they're well, splendid. Perfect with a little clotted cream* and raspberry jam to make a perfect cream tea, or just a bit of butter. And a cup of tea. But that goes without mentioning, of course.
*for all yank readers who haven't a clue what clotted cream is, have a look here
2 cups/8 oz/225 g flour
pinch of salt
1 tsp baking powder
2 tbsp/1 oz/25 g butter
2 tbsp/1 oz/25 g brown sugar
1/2 cup/2 1/2 oz/75 g raisins or sultanas
2/3 cup/1/4 pint/120 ml milk
1. Preheat the oven to 425 ºF/220 ºC/Gas mark 7. Lightly flour a baking sheet. Sift the flour, salt, and baking powder into a large mixing bowl.
2. Add the butter to the bowl and gently rub into the flour mix until the mixture resembles breadcrumbs. Stir in the brown sugar and the raisins. Then, stir in just enough milk to make a spongy, light dough (you may not use up all the milk).
3. Turn out the dough onto a lightly floured surface. Roll to 1 inch thick. Stamp out small pieces with a floured cutter.
4. Place the scones on the prepared baking sheet and brush the tops with milk. Bake for 7-10 minutes, until the scones are well-risen and golden brown.