The trick to making good scones is to ‘knead less’. Too much kneading makes the gluten tighten. Use cold ingredients to make the scones flakier. Use a pastry type flour rather than all purpose flour, and finally, cut the scone dough into wedges and leave them in the fridge until your oven has reached its required temperature
Here’s a quick and easy recipe for that special tea party taken from the archives of 1974
Makes: one scone round
Preparation time:
15 minutes Cooking time: 20 minutes
Oven temperature: 425°F/220°C Mark 7
- 8oz/225 g self raising flour
- 1 level teaspoon ground cinnamon
- 2 oz/50 g margarine
- 2 oz/50 g sultanas
- 1 oz/25 g castor sugar
- 1 pint/1 -5 dl milk
- 2 tablespoons apricot jam
- 1 tablespoon soft brown sugar
- Beaten egg for glazing
- Grease a baking tray.
- Sift the flour with the salt and cinnamon into a mixing bowl.
- Add the margarine, cut into small pieces.
- Rub the margarine into the flour.
- Stir in the sultanas and castor sugar.
- Mixing with a fork, add enough milk to make a soft dough.
- Knead the dough gently on a lightly floured surface.
- Cut off half the dough, roll it into a round about 4 inch/12 mm thick and put it on the baking tray.
- Spread the round with jam to about i inch/12 mm from the edge
- Sprinkle the soft brown sugar on top.
- Roll the remaining dough to a round of the same size.
- Damp the edges of both rounds, cover the jam with the second round and press the edges together.
- Mark into 8 wedges with a sharp knife. Brush the top with beaten egg.
- Bake in a very hot oven (425°F/220°C Mark 7) for about 20 minutes or until risen and golden.
- Cool on a wire rack.
- Break into wedges for serving
© Copyright The Hamlyn Publishing Group Ltd 1974 Printed in U.K.
