Basic British Scones Tasty Recipes

Monday, October 21, 2019

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Basic British Scones

"After an awful lot trial and blunders, I've give you this primary scone recipe which competitors the scones at Tea & Sympathy in NYC."

Ingredients :

2 cups all-reason flour
1 teaspoon cream of tartar
half of teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/eight cup white sugar
half of cup milk
2 tablespoons milk

Instructions :

Prep : 15M	Cook : 12M	Ready in : 25M

Preheat oven to 425 levels F (220 tiers C). Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt right into a bowl.
Rub in the butter till the aggregate resembles satisfactory breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured floor, knead gently and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the organized baking sheet. Brush with milk to glaze.
Bake at 425 levels F (220 stages C) for 10 mins then cool on a cord rack. Serve with butter or clotted cream and jam.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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