Basic Scone Recipe

Directions

1. Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking pwdr, salt, and other fine ingredients such as powdered mustard (that you would use if you were making cheese scones).
2. Dice the fats into the dry ingredients, then lightly rub in with cold fingertips or possibly a pastry blender till completely blended.
3. Make a well in the center and stir in the lowfat milk. Lightly mix with a fork till the ingredients form a soft dough.
4. 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.
5. Stamp out with a 2-inch cutter or possibly cut into triangles with a sharp knife.
6. Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the Warm baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or possibly lowfat milk.
7. Bake toward the top of the oven for approximately 10 min, or possibly till well risen and golden. Lift onto a wire rack with the spatula to cold. (If you were to make cheese scones, you would add in 1 3/4 c. very finely grated mature cheddar cheese, and a healthy pinch of dry English mustard)
8. Clotted cream is a spread somewhat similar to butter, but not the same.
9. I do not know if it is possible to get in the U.S..I seem to recall which 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)