This is a very rough recipe, which I think takes very little practice but a good eye. You can add in whatever fruit you may like, although my recommendations are things I've tried and that have worked out quite nicely.
2 cups pastry flour (AP flour will do)
1 tsp baking powder
4 tbsp unsalted butter
1/3 cup sugar
1/4-1/2 cup milk
pinch of salt
1/2 cup raisins, OR 1 sliced peach/plum, OR 1/3 cup blueberries
Preheat oven to 400 degrees F (200 C).
Sift flour and baking powder together. Sitr in sugar and salt, and then rub in butter with your fingers. It should come to a dry, crumb like consistency.
Add fruit and mix well. Slowly pour in milk, mixing constantly. You may not need all the milk, but add enough so that the dough is combined and sticky but not wet. This is the trickiest part.
Turn out onto a floured surface, roll (if you lack a rolling pin, try a floured wine bottle) to one inch thickness, and cut into triangles or rounds (using a floured cup if you don't have cutters) or whatever shape you like. These scones are very rustic and don't hold complex shapes well... I like triangles best.
Arrange on a non-stick baking sheet (Silpat mat or greased sheet) and bake for about 12 - 15 minutes on the top rack, but check them after 10. When they have risen and are light golden, remove and let cool slightly before enjoying with a cup of tea and some cream or butter.
Try making this recipe while listening to: The Pipettes!
Enjoy! Let me know if you have any questions!
- Jessica.
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