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Method :
Set the oven
to 230C, Mark 8. Put the flour, bicarbonate of soda, cream of tartar or
baking powder and salt through a sieve into a bowl. Cut the butter into
small pieces. Rub the butter into the flour mixture with your fingers.
It must look like breadcrumbs. Add the sugar and the milk. Mix well with
a palette knife. The mixture should be soft but not wet. Put a little
flour onto a clean table or board. Put the mixture onto this. Use your
hands to mix the scone mixture for a minute more. Then roll it out. It
should be about 1cm thick. Use a pastry cutter or cup, 8cm across, and
cut the mixture into 12 circles. Rub a little butter onto two baking
sheets. Put the scones onto the baking sheets. Remember that the scones
will be bigger when they are cooked: do not put them too close together.
Brush the tops of the scones with milk. Bake them in the oven for 10
minutes. They should be golden brown when they are ready. Scones are
usually served cut in half with butter and jam.
Makes 12
scones
"Scone" is a
Scottish word, but you will find scones all over Britain now. In the
southwest of England they are called "splits" and you eat them with
butter, jam and thick cream. If ever you go to Devon or Cornwall, try a
"cream tea". Eat scones on the day you make them - they taste best when
they are very fresh. We usually eat them before cakes and biscuits.
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