The (Usually) Failsafe Scone Recipe

I discovered some more recent comments on the "Where have you lived? " post and found  a Jane who had lived in Knodishall and Saxmundham at the same time as  we were at the smallholding on the edge of Knodishall and just two miles from Saxmundham - now that's a small world for sure! I wonder if she ever bought her eggs and vegetables from our stall out the front?

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Do you know the thing I'm most fed up with in this 3rd lockdown? It's constantly being told how other people are behaving! I really don't want to know. There's only one person I can be responsible for and that's me.

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Didn't realise that my scone recipe wasn't on the Recipe page until I mentioned squirty cream and Carruthers mentioned buying scones and I said home made were better!

 This is the recipe that I made regularly to sell at the country market. I used to do 1½ times this which made 7 large scones. Packed in 2's to sell and 1 left over for the cook!

Apologies I don't do metric unless I have to!

 PLAIN SCONES

Pre-Heat the oven to Gas 7 (425F 220C 200C fan oven). They need to go in a really well heated oven or they'll flop.

Grease a flat oven tray.

Tips - use  cold butter in a cold bowl with cold milk

8oz SR Flour

1tsp Baking Powder

2 oz  cold butter, cut into chunks

2 oz caster sugar

¼ pint milk.

Beaten egg 

 

By hand or in a mixer rub butter into flour, stir in sugar. Add the milk a little at a time until it all comes together - you might not need all the milk, don't make it too wet. Handle the mix as little as possible. Roll out without pressing too hard to about half an inch or a wee bit more. Use a small or medium cutter, this will make about 7 small or 4 bigger scones.

Put them on the greased tray then brush carefully with the egg, try not to get the egg running over the edge of the scone as that stops them rising evenly.

In my oven Gas Mk 7 I set the timer for 8 minutes, then turn the tray round and give them another 3 minutes then check again - maybe a minute or two  more. ( Back to electric oven when I move so will have to re-learn all the temperatures)

Scones, homemade strawberry jam and clotted cream - what a treat! (these are small sized cutter)

 

 

I always use the rest of the beaten egg to make a scrambled egg sandwich for lunch, so it doesn't get wasted. 

Back Tomorrow

Sue