Scones

Part the second in an occasional series- Recipes for Berenike.

Scones

preheat oven to 220C, 425F or Gas mark 7
baking trays at the ready, greased if need be.

book says makes 16, depends how you cut up the dough, say I.

500g/1lb self raising flour
pinch of salt (I ignore that bit)
125g/4oz butter (or margarine - no thanks says Leutgeb. some of my Mother's folks are dairy farmers.)
2 eggs
300ml/ 1/2 pint of milk

sift flour into bowl
rub in butter (think crumble, think bread crumbs)
beat together eggs + milk
pour into flour+butter
recipe says, ' draw together to make a soft but not sticky dough.'
I say pour in, get a spoon out twirl around a bit and bingo dough.
kneed lightly for a few moments until smooth.
lightly flour worktop and roll out dough.
I splat it onto the flour and squish it into a shape 1 inch thick.
They say use a 2 inch pastry cutter, I say find a suitable mug to stamp out rounds.
Place on baking tray and bake in your preheated oven for 10-12 mins until risen and golden.

Eat immediately.

Or put in tin and put into the oven for a few moments to 'freshen' them up.
They need that just baked outer crispiness before you get to the butter, jam, cream, whatever filling you and your guests are diving into.

Disappear into the garden for afternoon tea.