by scottie0930 04 Oct 2013

Hi

The recipe for the scones that workbecky has asked for is
225g SR Four
1/2 tsp salt
25-50g butter
150ml milk
beaten egg to glaze
1 tsp baking powder

sift flour salt and baking powder
rub in the butter till mixture resembles fine breadcrumbs
stir in milk and knead lightly
cut into rounds
glaze with egg
bake at 230c for 8-10 mins until golden brown and risen
hope you enjoy
Love
Scottie

534

Comments (4)

by workbecky 04 Oct 2013

Thank you Scottie for the recipe. My daughter's mouth was watering as I told her about them. Sue shared there is disagreement on whether to spread the jam or the butter/cream first. My husband and I truly enjoyed ourselves. Becky in TX aka workbecky

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by dragonflyer 04 Oct 2013

Nice..thanks for sharing your special recipe...I will have to give them a try as well! Is there a special way to serve them...with jam, butter, cream...I want to have the whole experience when I eat them... :)

3 comments

by dragonflyer 04 Oct 2013

....I just need to convert the measurements...

by workbecky 04 Oct 2013

Dragonflyer, Scottie had some homemade jam and light cream. We broke open the scone and spread the jam then a generous dollop of cream on each piece. Yummmmmy!

by spendlove 04 Oct 2013

225g is 8 oz

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by ansalu 04 Oct 2013

I have tried scones once and it wasn't a big success. Maybe I should give yours another try? What is SR Four? A special flour?
Greetings, Bettina

3 comments

by airyfairy 04 Oct 2013

This is 'self raising' flour which had had baking powder added.

by ansalu 04 Oct 2013

Thank you Sarah for your help :o)
But why did she add then extra baking powder? In Germany we have no flour with baking powder included. you always add al the baking powder a recipte need yourself. How much baking powder is in the flour? how much will I have to add extra with regular flour?
Greetings, Bettina

by spendlove 04 Oct 2013

Scones need more baking powder than we have in our self raising. Try two teaspoons (but not heaped!)