Becksie has been feeling a little bit uncomfortable since her visit to WI heaven – truth is she has been unable to get those scones out of her head!
Now scones (along with flapjack) are somewhat of a baking nemesis for Becksie! They are simple classics that done well can be up there with the all time greats of the food world! Only problem is try as she might Becksie cannot make great scones! Well actually she can’t even make good ones! Every time no matter what recipe she uses she turns out perfect flat heavy lead like rocks! Ok, ok we know this isn’t the total end of the world but Becksie feels that in order to allow her to become as involved as she wants to be with the WI she should master the art of scone making!!!!!!!!!!!!!
So after a week of putting it off, after dinner tonight (roasted winter veg, cous cous and leeks) Becksie set to work – only this time something had changed!
This time Becksie was armed with the recipe she purchased for the princely sum of 20p at WI HQ!
The Recipe is called ‘Anne Harrison’s Rich Scones’ – We don’t know who Anne Harrison is but we aspire to make scones just like she does! So here’s the recipe and here’s the results Becksie produced! Marks out of 10 please!!!!!
Anne Harrison’s Rich Scones
Suitable for serving with homemade strawberry jam and clotted cream.
Scones are best eaten on the day that they are made.
340g (12oz) Plain Flour
25g (1oz) Sugar
110g (4oz) Soft Margarine
1 slightly rounded teaspoon of Bicarbonate of Soda
55g (2oz) Currants / Sultanas for fruit scones
150 ml (¼ pint) Milk
2 heaped teaspoons of Cream of Tartar
- Turn the oven onto 200 C / gas mark 7.
- Put flour and margarine into a bowl, sieve in cream of tartar and bicarbonate of soda and rub together until it resembles fine breadcrumbs.
- Stir in sugar and mix well. If you are making fruit scones add the fruit at this point.
- Make a hollow in the centre, add the egg and sufficient milk to bind together. It should be soft and springy not firm and solid.
- Turn onto a floured surface and roll out to approximately 3cm deep, it should not be too thin.
- Cut out the scones with a sized cutter of your choice, the best scones come from the first rolling out so cut very close together.
- Place on a greased tray and place on a high oven shelf.
- Bake for approximately 10 minutes, until the tops are slightly golden and base lightly coloured. Do not overcook, scones should be quite soft but will firm up when cooled.
- When cool serve with cream and jam!