StairwayToHeaven Recipes Forum

Would you like to react to this message? Create an account in a few clicks or log in to continue.

This is a forum for our members to leave recipes in to share with other members from our league. Also you can vote for games that you want the league to host.


    Scones with Jam and Clotted Cream

    groovycook1709
    groovycook1709
    Admin
    Admin


    Posts : 142
    Join date : 2011-12-11
    Age : 60
    Location : United Kingdom

    Scones with Jam and Clotted Cream Empty Scones with Jam and Clotted Cream

    Post by groovycook1709 Tue Dec 20, 2011 12:42 pm


    Scones with Jam and Clotted Cream


    Scones with Jam and Clotted Cream SconeswithJamandClottedCream

    Makes 8 Scones

    Ingredients
    1 1/2 oz (40 g) butter (at room temperature)
    8 oz (225 g) self-raising flour, sieved
    1 1/2 level tablespoons caster sugar
    a pinch of salt
    2 1/2 fl oz (75 ml) Greek yogurt
    2 1/2 fl oz (75 ml) milk
    a little milk and extra flour (for brushing the tops)

    Equipment:
    You will also need a greased baking sheet, and a 2-inch (5cm) pastry cutter.

    Method
    Pre-heat the oven to gas mark 7, 425°F, 220°C.

    Begin by placing the butter in a large mixing bowl, then sieve the flour in on top of it and, using your fingertips, rub the butter quickly into the flour.

    Now stir in the sugar and a pinch of salt, then take a small palette knife and mix the milk-and-yogurt mixture in, a little at a time. When it is all in, flour your hands and knead it all to a soft dough – if it feels at all dry, add a little more milk.

    Next flour a rolling-pin and a pastry board, place the dough on it and roll it out – lightly – to a thickness of about 3/4 inch (2cm). Now use your cutter to cut out the scones – the thing to do is not to twist the cutter, but to tap it sharply so it goes through the dough in one go. Place the scones on the greased baking tray, brush the top of each one with a little milk and sprinkle with a little flour.

    Bake them high in the oven for 12 – 15 minutes, until they are well-risen and have turned golden-brown on top. Transfer them to a cooling rack and as soon as they have cooled sufficiently, eat them straightaway with the above-mentioned clotted cream and jam.

      Current date/time is Thu Mar 28, 2024 11:38 am