To make savoury scones, just leave out 75 per cent of the sugar and increase the salt by a pinch. You can also substitute the milk with fresh orange juice. Or add the zest of two oranges and a little powdered cinnamon. I like to add a couple of pinches of mixed spice with these or a little grate of lemon zest. How to make fruity sconesįor a fruitier alternative, add 75g of chopped dates, or currants that have been soaked in warm tea or milk for 20 minutes. To pimp these scones, add 50g of any of the following ingredients to your mix: coconut, chopped glace cherries or crystallised ginger, which was a favourite of my cooking grandmother. Flatten the dough to 2cm and cut out scone shapes. Bake these all huddled together on a baking tray in the oven for 10 minutes. Serve while warm.Ĭheese is milk’s leap towards immortality. ![]() Add a good pinch of salt and a handful of sugar. Pour 300g of milk (or 50/50 milk/lemonade mix) into the flour mix together but cutting it together with a table knife. Gently pull it together into a loose dough.Preheat oven to 220C. Using your fingertips, rub 100g of butter into 600g self-raising flour so what’s left looks like breadcrumbs and so you can see. ![]() Or you can wrap them in a clean tea towel straight from the oven. If you want a soft top on your scones, brush with milk seven minutes into the cooking time.
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