HONEY & CREAM SCONES
|
175 g whole wheat flour
175 g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon cream of tartar
25 g butter or margarine
150 ml soured cream
100 g clear honey
1 egg
milk for glazing |
6 oz whole wheat flour
6 oz plain flour
2 teaspoons bicarbonate of soda
1 teaspoon cream of tartar
1 oz butter or margarine
5 fluid oz soured cream
4 oz clear honey
1 egg
milk for glazing |
Method
Sift the flour, bicarbonate of soda and cream of tartar into
a mixing bowl. Cut the fat into the flour and rub into a
breadcrumb consistency.
Then mix the soured cream and honey together until the is
dissolved. Beat in the egg.
Make a well in the flour, pour
in the liquid and mix into a soft dough.
Turn out onto a floured board and knead in a little extra flour
if necessary. Roll out to ½" thick and cut into
rounds with a 2" cutter. Work up the trimmings into
rounds or cut into four triangles.
Lift onto a heated and
greased bakestone and brush the top of the scones with a little
milk. Cook until the underneath is golden, turn and cook
the other side.
To serve hot, split the scone and spread with butter and
honey.
Serve cold with butter or clotted cream. |
|
