Recipe - Basic Scone Recipe

2 cup All purpose flour
1 tablespoon Baking powder
One half teaspoon Salt
5 tablespoon Sweet butter
One fourth cup Vegetable shortening
1/3 cup Milk

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Tue, 27 Jul 93 13:13:42 +0200

From: jcole@osiris (Joan Cole)

Source: Michael Smith, The Afternoon Tea Book (ISBN 068911592X)

Place the baking sheet in the oven and preheat to 450 degrees F. Sift the
measured flour twice with the baking powder, salt, and other fine
ingredients such as powdered mustard (which you would use if you were
making cheese scones).

Dice the fats into the dry ingredients, then lightly rub in with cool
fingertips or a pastry blender until completely blended.

Make a well in the center and stir in the milk. Lightly mix with a fork
until the ingredients form a soft dough.

Turn out onto a floured board and knead very lightly for about 30 seconds
to a loose, smooth dough. Roll out with a rolling pin to approximately 3/4
inch thick.

Stamp out with a 2inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift
with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only
the tops with lightly beaten egg or milk.

Bake toward the top of the oven for approximately 10 minutes, or until well
risen and golden brown. Lift onto a wire rack with the spatula to cool.
(If you were to make cheese scones, you would add 1 Three fourths cups very finely
grated mature cheddar cheese, and a pinch of dry English mustard)

Clotted cream is a spread somewhat similar to butter, but not the same. I
don't know if it is possible to get in the U.S..I seem to recall that I may
have seen instructions for making it in one of those "Cheaper and Better"
type books. I'll look. (Any Brits out there with better Info than me?)

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