I’ve been meaning to make some scones for a while – in fact ever since coming back from our holiday in Wells-Next-the-Sea. While we were there, I spent a sunny afternoon at Wiveton Hall Fruit Farm picking strawberries. I filled this massive punnet with sweet, fat, fragrant strawberries – specimens such as I’d never tasted before!
Those that didn’t get eaten there & then returned home with us and made into a massive pan of strawberry conserve. We gave lots away to friends & family and kept a couple of jars for ourselves. We’ve had it on toast & croissants, some was used as sponge cake filling, but you can’t beat it on warm, freshly baked scones!
Preheat the oven to 220°C/425°F/Gas mark 7. Flour a baking sheet. Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in just enough milk to make a light, spongy dough.
Turn the dough on to a lightly floured surface and knead until smooth. Roll to 2½cm/1in thick. Cut into rounds with a floured 5cm/2in cutter.
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.
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on Sunday, September 11th, 2011 at 2:32 pm and is filed under cookery.
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