Title: Traditional English Scones
Categories: Tamara4
Yield: 1 servings

460 g Self raising flour
1 lg Pinch of salt
80 g Castor sugar
80 g Unsalted butter; chilled
2 Eggs
Up to 150 ml. Milk

Preheat the oven to 220øc. Sift the flour and salt into a bowl then place
this mixture into the bowl of a food processor. Add the sugar and process
to mix the ingredients. Cut the butter into cubes and add to the flour
mixture. Process briefly until the mixture resembles sand.

In a small jug, whisk the eggs and milk together then add to the flour
mixture through the feed-tube while the motor is running. Stop the machine
as soon as the dough comes together - DO NOT OVER MIX. (To make the dough
without a food processor, sift the flour and salt into a bowl then rub the
cubes of butter in with your fingertips. Make a well in the centre and pour
in the egg/milk mixture, mixing with a wooden spoon until combined.

Turn out the dough (regardless of mixing method) and knead very briefly
until the dough is mostly smooth. Roll out the dough to 2-3 cm. thickness
then using a 6cm. cutter (or a small wine glass) cut out as many rounds as
possible, placing the rounds on a lightly greased oven tray. Gather up all
the scraps and knead briefly before cutting more rounds.

Brush the scones with a little milk then bake in the preheated oven for
12-15 minutes until firm and golden. Serve with a jam or your choice and
thick, country cream.

VARIATIONS:

For savoury scones, follow any of the following additions, adding the
ingredients to the flour/butter mixture before adding liquid.

~ 1 cup grated tasty cheese and 1 teaspoon sweet paprika

~ 1 cup of fresh herbs - I like dill, chives and parsley

~ 6 minced sundried tomatoes and a good sprinkle of grated tasty cheese

Converted by MC_Buster.

Per serving: 705 Calories (kcal); 74g Total Fat; (92% calories from fat);
12g Protein; 1g Carbohydrate; 549mg Cholesterol; 120mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.