Home & People Speed an essential ingredient for making light scones

Press, 28 August 1978, Page 12

Home & People Speed an essential ingredient for making light scones

FOOD AND RECIPES n.. nr-

by

Celia Timms

1 was recently asked by a very good cook if I would give her a really reliable recipe for scones as she claimed that she could not make good ones. There may be others like her, I decided, so I have selected scone recipes for today in case any readers wish to “bury the bogey.” In some cases, I suspect, failures result because insufficient liquid is added to the mixture — the dough should be very soft — or that too much kneading is done. Scones should not be kneaded, just flattened after mixing thoroughly and turning out on a lightly floured surface. After cutting the dough into required shapes, put the scones on a hot oven tray to bake. Speed is essential for good scene-making. PLAIN SCONES Plain Scones are the most popular and also the most challenging to make. This method should produce a light, satisfying result. You will need: — 2 cups flour (measured after sifting) 2 teaspoons cream of tartar 1 teaspoon bicarbonate o. soda 1 teaspoon sugar 1 teaspoon salt 1 tablespoon softened butter 1 large cup milk Method: Sift flour then measure and sift again

with cream of tartar, soda, salt and sugar. Rub in butter. Pour in the milk and mix quickly with a knife, until dough has formed into a ball. Turn out on floured surface and working quickly, flatten to | - jin thickness. Cut into required shapes, stab each with a fork and quickly place on a hot oven tray. Bake in 450 oven until lightly, coloured. The time between adding the milk and putting into the oven should not exceed II minutes. The scones can be lightly brushed with milk to glaze, but have the milk and brush ready before you start to mix. TEA ROLLS Tea Rolls are delightfully light but some cooks consider this recipe, to be a cheat as it contains an egg. You will need:— 2 cups self-raising flour Pinch of salt 1 heaped tablespoon sugar 1 heaped tablespoon butter 1 egg 1 cup milk Method: Cream the butter and sugar until light, beat in the egg and add milk, continuing to beat well, adding a little of the measured and sieved flour if it curdles. Add remaining flour and blend. Turn out and roll to about a third of an inch. Cut into squares or circles and fold in half — if cut square, fold diagonally. Bake at 450 till lightly browned.

RASPBERRY JAM SCONES

Raspberry Jam Scones are rather special and are baked in a large circle, then cut into wedges when cooked. You will need:— 2 cups plain flour 1 tablespoon baking powder 1 tablespoon sugar | teaspoon salt

2 eggs 1/3 cup milk 1 cup thick raspberry jam 3 tablespoons softened butter plus j cup. Method: Sift flour with baking powder, sugar and salt. Cut in the | cup but-

ter until crumbly mixture is formed. Beat eggs lighly with the milk and add. Mix lightly but well until a soft dough is formed; divide dough into halves. Roll each pieces separately to form 8 to 9in circles to fit a round cake tin. Place one circle in well greased pan (or on a baking slide) and spread with lj tablespoons softened butter, then with the jam. Place second circle on top and spread the top of it with the remaining 1| tablespoons butter. Sprinkle lighly with sugar. Bake in very hot over

(450) for about 20 minutes. Cut in wedges and serve hot. PORRIDGE SCONES Porridge Scones are made with the remains of the breakfast porridge and are not intended to be light and fluffy. You will need: 1 cup thick cold porridge J cup sugar 1 egg Pinch of mixed spice i teaspoon bi-carbonate of soda 1 teaspoon cream of tartar 2 cups flour Warm milk Method: Sieve the flour with spice and cream of tartar. Beat egg with sugar, add cold porridge and mix well. Add the sieved ingredients and finally the bi-carbonate of soda dissolved in about 3 tablespoons warm milk. Blend thoroughly, turn out on floured surface and roll. Cut into small scones. Place on wellfloured baking sheet and bake at 450 until lightly browned. CHEESE TOPPED SCONES

Cheese Topped Scones will be enjoyed by those who like a savoury flavour.

You will need:— 2 cups self-raising flour I teaspoon salt 1 tablespoon butter ito 1 cup milk CHEESE TOPPING 2 oz grated cheese 2 tablespoons butter

1 teaspoon dry mustard Cayenne pepper Method: Put cheese, mustard, cayenne to taste and butter in small saucepan and heat until butter melts. Remove from heat and beat with wooden spoon until smooth. Sift flour with salt; rub in butter and mix to a soft dough with milk. Turn out on floured board and roll to |in thickness. Cut with plain round cutter and pack fairly closely together in well-greated Bin sandwhich tin. Put a spoonful of prepared topping on each. Bake at 425 to 450 for about 15 minutes.

WHOLEMEAL SCONES Wholemeal Scones make a welcome change. You will need:— 5 cup white flour | teaspoon salt 4 teaspoons baking powder

1| cups wholemeal flour 2 tablespoons butter 1 teaspoon golden syrup Milk Method: Sift white flour with salt and baking powder; add wholemeal flour. Cut in butter. Put golden syrup in a cup and add i cup warm water, stir to dissove then fill cup up to t full with milk. Pour into flours and form mixture into soft dough. A little more milk may be necessary. Roll or pat to about Jin thickness and cut into shapes. Bake for 10 to 12 minutes at 450.