Directions
Making the Dough
Put the flour, baking powder, and salt in a large mixing bowl. Rub the butter in.
If you are adding currants or caraway seeds, stir them in. Add milk, and mix quickly to
a soft dough.
Shaping Scones as Farls
The quick method of shaping scones is to collect the dough in a single large lump, shape it
into a roughly round shape, and pat this to about an inch thick. Place it on a floured
baking tin, and cut it diagonally across to produce wedges.
Cutting Individual Scones
Alternatively, you can make individual scones.
Collect the dough into a single large lump, and put it on a clean flat surface (such as a
kitchen counter) that has been dusted with flour.
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Pat it to about a half to three-quarters of an inch thick.
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Use a plain or fluted circular cookie cutter to cut the dough into rounds.
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Place each of the rounds on a large baking sheet that has been dusted with flour.
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The top of the scones may optionally be brushed with milk.
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Baking
Bake individual scones at 450-475°F for about ten minutes, or a single round at
400°F for about twenty minutes, in either case until the crust is a rich golden
brown. Remove from the oven.
Serving
Serve either hot or cold. If you wish to butter them, then split them in two
horizontally, and spread the butter on the inside sides. If you serve them hot, then
the butter will melt. For this reason, if you are serving a cream tea, the scones are
served cold so that they will not melt the thick cream and spoil its texture.
Scones are often served with jam.
Makes eight large farls or sixteen scones.
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